← Back to Trinidad and Tobago
Souse
Trinidad and Tobago
Saturday morning souse is a Caribbean-wide tradition. In Trinidad it's eaten for breakfast with bread.
Trinidadian pickled pig trotter salad — cooked pig trotters and feet marinated in lime, cucumber, onion and Scotch bonnet. A Saturday morning tradition.
Prep
20 mins
Cook
90 mins
Difficulty
Medium
Calories
325 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
1kgpig trotters, cleaned
juice of 6limes
1cucumber, thinly sliced
1onion, thinly sliced
3Scotch bonnets, sliced
fresh parsley and chivechopped
Method
1
Boil trotters until very tender, 1.5 hours. Remove and slice.
2
Marinate immediately in lime juice, cucumber, onion and Scotch bonnet.
3
Leave 30 minutes. Add herbs.
4
Serve cold or at room temperature.
Chef's Tip
The souse must be properly sour — be generous with the lime juice.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.