RCI-PF.001.0027.001
Pig's Foot Souse
Pig's Foot Souse from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Rinse the pig's feet pieces under cold water, then place them in a large pot and cover with fresh water. Bring to a boil, then drain and rinse thoroughly to remove impurities.
2
Return the cleaned pig's feet to the pot with fresh cold water and bring to a boil. Add 1 tsp of salt, then reduce heat and simmer until the meat is very tender, about 2.5 to 3 hours.
150 minutes
3
While the pig's feet cook, prepare the pickling base by combining the minced garlic, black pepper, and hot pepper in a bowl.
4
Peel and cut the cucumbers into rounds or chunks, then add them to the garlic and pepper mixture.
5
Add the thinly sliced onion to the cucumber mixture and stir to combine all ingredients.
6
Pour the lime juice over the vegetables and stir well. Add the remaining 1 tsp salt and the sugar, mixing thoroughly to distribute the seasonings evenly.
7
When the pig's feet are fully cooked and tender, drain them and reserve about 1 cup of the cooking liquid. Allow the meat to cool slightly.
8
Transfer the warm pig's feet to the bowl with the vegetable mixture and stir to combine. Pour the reserved cooking liquid over everything and mix well.
9
Allow the souse to cool to room temperature, then refrigerate for at least 2 hours or preferably overnight to allow the flavors to meld and develop.
10
Before serving, taste and adjust seasonings if needed with additional salt, lime juice, or hot pepper. Garnish with watercress or chopped parsley and serve chilled or at room temperature.