Souse: Taste of the Caribbean
To some, pigs are cute. To others, they’re kinda’ gross. Throughout the Caribbean, though, it seems most everyone agrees on one thing about pigs: they’re just plain tasty.
Throughout our travels, we’ve found pork to be a staple meat used in a wide range of West Indian cooking traditions, be they English, French, Dutch or Spanish. The many dishes featuring “the other white meat” vary about as much as the destinations where they’re served. On this particular Monday, we’re hungry for some souse.
A soupy broth consisting primarily of pickled meat culled from Porky’s more exotic anatomic regions — the head, feet, tail, etc. — souse is often eaten as an appetizer before lunch or dinner, though really it can be enjoyed anytime. It’s also quick and easy to make. Here’s a recipe that we recently came across from St. Kitts.
- 2 onions
- 1 green pepper
- ½ pigs head
- 2 tsp salt
- 2 cucumbers
- 2 trotters
- juice of 4 limes
Wash trotters and head thoroughly with lime. Cook in salted water until tender about 1 ¼ hours. Let cool,then cut into pieces. Slice green pepper and cucumber and chop onion. Mix all ingredients with some of the stock. Add pork slices. Leave for a while. Serve with a tossed salad.
Prep time is only about 5-10 minutes, and you can have this all cooked and served-up in under two hours.