Pigfoot Souse Food

PIGFOOT SOUSE

Steps:

• Clean the meat and soak it in some water and lime. Season the meat with some green seasoning, garlic and onion.
• Pressure cook for about ½ hour or until the meat has fallen off the bone. Remove from the pressure cooker and place in a bowl. Wash out the excess oil. Set aside and cool.
• Blend chadon beni and seasoning pepper to make green seasoning.
• Place meat in serving bowl. Pour cold water over meat to cover. Arrange sliced onions, finely chopped hot green pepper over meat.
• Pour some more green seasoning over it. Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving.
• Garnish with sprigs of fresh crisp watercress (optional).

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.

PIGFOOT SOUSE

Steps:

• Clean the meat and soak it in some water and lime. Season the meat with some green seasoning, garlic and onion.
• Pressure cook for about ½ hour or until the meat has fallen off the bone. Remove from the pressure cooker and place in a bowl. Wash out the excess oil. Set aside and cool.
• Blend chadon beni and seasoning pepper to make green seasoning.
• Place meat in serving bowl. Pour cold water over meat to cover. Arrange sliced onions, finely chopped hot green pepper over meat.
• Pour some more green seasoning over it. Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving.
• Garnish with sprigs of fresh crisp watercress (optional).

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.