Recipe for Souse – popular in Guyana and the Eastern Caribbean. This is the Guyanese version
1 lb trotters (pig’s feet)
1 lb face and ears (can substitute more shoulder steak of trotters if you can’t get this)
1 lb pork shoulder steak
1-2 small cucumbers
1 large onion
1 large hot pepper
Juice of 5 large limes or 4 large lemons
¼ pt vinegar
1 ½ pt water
2 tbs chopper celery or cilantro
2 tbs chopped eschallots (3 bulbs)
1. Clean meat with some vinegar/lime juice removing hairs etc.
2. Boil Trotters and face until partially cooked and softened in pressure cooker or in slow cooker for 4-6 hours then add steak until all meat is tender.
3. Drain meat in a colander and run cold water over it to remove excess fat. Set aside to cool
4. Slice cucumbers onions and pepper
5. Chop eschallots and celery/cilantro
6. Prepare marinade with lime or lemon juice, vinegar and water add salt to taste.
7. In a deep dish, arrange meat, sliced cucumbers, onions, pepper and chopped eschallots and celery/cilantro in layers.
8. Pour over marinade so that ingredients and completely covered
9. Set aside at room temperature for at least 3-4 hours. Can also be refrigerated overnight.