Relating to this recipe: I like making and eating souse. I had been brought to it two decades ago with a Bajan mother whose children had all traveled the coop but she ongoing to prepare on their behalf, so she was always wanting us to go to to consume. Exactly what a lovely person she was - sadly no more around. I loved the souse she made, and also, since I've labored out my very own recipe and method.
ultradiv
Ingredients
Serves: 10
- 2 whole pigs trotters (ft) cleaned
- 5 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds
- 1 large sweet onion (nice whether it's a red one)
- 1 teaspoon salt
- 2 cloves of garlic clove
- 2 Scotch bonnet peppers (I love it HOT!!) (if they are red ones it increases the colour)
- 4 medium limes
- 2 large cucumbers
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Method
Prep: 15 min › Prepare: 1 hr › Additional time: 12 hr pickling › Ready in: 13 hr 15 min
- Utilizing a large pan, or preferably a pressure oven, cover the trotters in water and produce towards the boil and simmer for two to three minutes.
- Drain off all of the water and replace fresh cold water to pay for the trotters combined with the bay leaves, half the black peppercorns and also the coriander seeds.
- Provide the boil and pressure prepare in a low pressure for 50 minutes. (Pigs ft have a tendency to smell strange when being steamed but I've discovered adding bay, pepper and coriander seed increases the aroma greatly.)
- As the trotters are cooking increase a sizable glass bowl the onion very finely sliced. Sliced is preferable to chopped here since it becomes area of the texture from the dish.
- Utilizing a pestle and mortar grind the salt, the rest of the peppercorns, the garlic clove and also the scotch bonnet peppers together until an excellent paste. Add this paste towards the sliced onion within the bowl.
- Extract all of the juice in the 4 limes and combine it with the bowl.
- Chop among the cucumbers, keeping all of the juice and increase the add the bowl.
- Now comes a untidy (but enjoyable) part. Using gloved hands (due to the chillies) squeeze together the mix as tight as possible. It has the result of pickling the onions using the lime juice so taking out the strong raw onion flavour, and releases all of the cucumber juice that is a major element in the general flavour of the dish. Should you don’t do that part, your dish won't be exactly the same.
- When the trotters have completely finished cooking, rinse under cold water so when awesome remove all of the bones, chop the meat into small pieces and increase the bowl.
- Finely slice the 2nd cucumber and add some slices towards the mix.
- Cover the whole mixture with cold canned water or water that's been de-chlorinated stir well.
- Refrigerate not less than 12 hrs.
Tip
Adjust the peppers for your taste. Two crushed Scotch Bonnet peppers can make it nice hot!