Pig Feet Souse Food

DOMINICAN SOUSE RECIPE

Steps:

• Throw out all the water, remove imperfections, and rinse.
• In a bowl, combine water, onions, garlic, salt, lime juice, parsley, thyme, scallions and peppers.
• Take a spoon and gently crush ingredients against the sides of the bowl, so that they can commingle better and distribute their flavors

PIG FEET SOUSE

Steps:

• Rinse pig feet under warm water, then place in pot or pressure cooker.
• Cover pig feet with water and add lime and two cloves of smashed garlic, then place on high heat until bubbling, then lower to medium heat.
• Cover pot and cook for 2 hours OR cover pressure cooker and cook for 20 mins.
• If cooking in a pot, check on water level and add more water if it begins to dry out and drop below the pig feet.
• Once meat has softened and begun to fall away from the bones drain and rinse the pig feet a couple of times to remove the fat and then set aside.
• Allow to cool until you are able to handle the pig feet.
• Place cilantro and 2 cloves of chopped garlic in the blender then add 2 cups of water.
• Blend until ingredients are smooth and set aside.
• Break up pig feet into approx. four pieces by pulling apart and cutting.
• Discard any large and completely meatless bones.
• Tip broken up pig feet into pot. If using a pressure cooker, you may have to transfer to a pot for the rest of this recipe.
• Add cilantro mixture and the rest of the water and return to a medium heat.
• Allow to cook for 30 minutes so that the flavors can penetrate the pig feet a little.
• Allow to cool until just warm, then add the white parts of the scallions, lime juice, vinegar and scotch bonnet.
• Stir ingredients and allow to sit for at least 1 hour.
• When ready to serve, add a couple of generous ladles to each bowl making sure you share the meat evenly.
• Slice up some cucumber and add approx. six slices to each bowl, with a generous pinch of the green parts of the scallions.
• Serve immediately.

PIGS FEET SOUSE

Steps:

• Boil meats separately until done.
• Cook bay leaf, whole pepper and sliced lemon with the pigs feet.
• When meat is cooled, skin tongue and remove bones from pigs feet, along with the pepper, bay leaf and lemon slices.
• Cut beef and tongue and feet into small pieces and reheat all ingredients in one pot.
• Add salt to taste and vinegar if desired.
• Pour into loaf pans and chill.
• Slice as needed.
• This is almost like head cheese, since the pigs feet jell the mixture.

HOME MADE SOUSE

Steps:

• Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
• Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
• Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
• Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
• Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
• When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

BARBADIAN SOUSE

Steps:

• Bring large pot of water to boil.
• Add salt to taste, pinch of black pepper, thyme, and pork (inspect parts of pig feet and pig head - shave hair if any).
• Cover and boil for 45 mins or until pork is tender and well cooked. Drain, cover and let cool.
• Dice pork parts into bite sized or slightly bigger pieces, leaving pig feet whole.
• Cut skin off breadfruit. Slice into half inch pieces. Bring separate pot of water to boil, add pinch of salt and breadfruit. Cook until tender. Drain water and let cool.
• Prepare "Pickle" - The base of this dish :.
• "Stripe" cucumbers and dice them into small pieces.
• Dice onions into small pieces.
• Chop parsley fine.
• Chop scotch bonnet peppers fine.
• Squeeze juice from limes. Be sure to strain into a container to avoid seeds and pith.
• Combine all "pickle" ingredients along with lime juice. Add salt to taste. Mix ingredients well for a minute making sure salt and lime juice are properly combined with ingredients. Add your pork and pig parts to the "pickle" and mix well. Let entire mixture sit (covered) in a cool place for 30-45 minutes.
• Serve in bowls or deep plates with breadfruit on the side. (If breadfruit is hard to come by in your area, you can substitute with fresh sweet potato or add some avocado) Please note dish is very spicy due to the scotch bonnet but you can decrease the amount of peppers you add. Enjoy and have a nice glass of Mount Gay rum and coke with it :-).