Saint Vincent Pig Feet Souse is a traditional Saint Vincent and the Grenadines recipe for a classic stew of pickled pig feet in a carrot, herb, white vinegar and bell pepper base served with cucumber. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Saint Vincent Pig Feet Souse.
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If you want to make salted pig feet, then simply use this recipe for Salted pig tails and substitute pig feet for the pig tails.
Ingredients:
1kg salted pig feet, cut into pieces
1 small onion, cut into slivers
1/2 carrot, finely diced
2 habanero chillies, finely sliced
3 tbsp coriander leaves, chopped
1 tbsp tarragon, finely chopped
1 red bell pepper, chopped
2 garlic cloves, grated
1/2 cucumber, sliced
60ml fresh lemon juice
100ml white vinegar
freshly-ground black pepper, to taste
Method:
Place the pig feet in a pan of water and bring to a boil. Continue boiling for about 30 minutes, or until tender. Drain the water then return the meat to the pan. Add water to come half way up the meat, bring to a boil and cook for 20 minutes more, or until the meat is tender.
Now add in the onion, carrot, habanero chillies, coriander leaves, tarragon, red bell pepper and garlic. Stir well to combine cover the pan and cook for about 10 minutes, or until the vegetables are tender.
Transfer to a warmed serving dish then mix in the lemon juice and vinegar before seasoning with black pepper.
Finally, stir in the sliced cucumber. Taste and adjust the seasonings if needed.
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