Street Food
Souse
Ingredients
- - 1 kg (2.2 lb) pig trotters and/or pig's head meat, cleaned and cut into pieces
- - 2 litres (8 cups) water, for boiling
- - 1 onion, halved, plus 1 small onion, thinly sliced, divided
- - 2 cloves garlic
- - 2 bay leaves
- - Juice of 6 limes
- - 1 cucumber, thinly sliced
- - 1 scotch bonnet pepper, thinly sliced (seeds removed for less heat)
- - Salt, to taste
- - Fresh parsley or chives, chopped, to garnish
Method
- Place the pork pieces in a large pot with water, the halved onion, garlic and bay leaves. Bring to a boil, skimming any foam, then reduce heat and simmer for 1.5 –2 hours until very tender.
- Drain the pork and let it cool completely, then cut into smaller, bite-sized pieces, discarding excess bone and fat as desired.
- Place the cooled pork in a large non-reactive bowl. Add the sliced onion, cucumber and scotch bonnet.
- Pour over the fresh lime juice, ensuring the pork and vegetables are well coated. Season with salt.
- Cover and refrigerate for at least 2 hours, or overnight, stirring occasionally , to allow the flavours to meld.
- Serve well chilled, garnished with fresh parsley or chives.
Introduction: Souse is a tangy, well-chilled dish made from pickled pork — typically the head, trotters or tail — marinated in lime juice, hot peppers, onion and cucumber.
Cultural Background: Souse is a tangy, well-chilled dish made from pickled pork — typically the head, trotters or tail — marinated in lime juice, hot peppers, onion and cucumber. It is especially popular in Antigua and Barbuda on Saturdays, when it is sold by roadside vendors and enjoyed as a light, refreshing snack, particularly during Carnival season when stalls line the streets late into the night. The dish’s bright acidity and gentle heat make it a favourite way to cool down and refresh the palate in the tropical climate.
Tips: Ensure the pork is fully cooled before marinating, as adding hot meat to the lime marinade can make the vegetables wilt too quickly. Adjust the lime juice and pepper levels gradually to suit taste — souse should be tangy and lightly spicy, not overwhelming.
Variations: Some versions include boiled chicken feet in place of, or alongside, pork trotters . A dash of white vinegar can be added alongside the lime juice for extra tang.
Vegetarian/Vegan: No authentic vegetarian version of souse exists, as the pickled pork is central to the dish’s identity and texture.
Storage: Store in an airtight container in the refrigerator for up to 3 days; the flavour continues to develop as it sits.
Reheating: Souse is a cold dish and is not reheated; it is always served chilled.
Nutrition: Calories: 210 kcal | Protein: 18 g | Carbohydrates: 6 g | Fat: 13 g | Fibre: 1 g | Sodium: 340 mg
FAQs:
Q: Can souse be made with other cuts of meat? A: Yes, chicken feet or pork ears are common alternatives to trotters and head meat. Q: Why is souse traditionally eaten on Saturdays? A: This is a long-standing Caribbean weekend tradition, tied to the day pork was historically prepared and sold fresh at markets.
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