Ingredients:

  • 2 lbs pork trotters or pig ears, cleaned and chopped
  • 0.5 cup white vinegar
  • 2 fresh limes, halved
  • 2 cloves garlic, crushed
  • 3 tsp sea salt, divided
  • 3 sprigs fresh thyme
  • 4 cups water
  • 0.5 cup fresh lime juice
  • 0.25 cup white distilled vinegar
  • 1 large cucumber, thinly sliced
  • 1 medium red onion, thinly sliced into rings
  • 3 scotch bonnet peppers, sliced
  • 1 bunch fresh parsley, finely chopped

Instructions:

  1. Scrub the meat thoroughly with lime halves and 0.5 cup white vinegar to remove gamey scents; rinse under cold water.
  2. Place meat in a large stockpot, cover with water, and bring to a rolling boil for 10 minutes. Drain and discard the water to remove impurities and ensure a clear broth.
  3. Refill the pot with fresh water, garlic, thyme, and 1 tsp salt. Simmer until the meat is fork-tender (approx. 60-90 minutes for pork or 45 minutes for chicken).
  4. In a large non-reactive bowl, combine lime juice, 0.25 cup distilled vinegar, 2 tsp salt, sliced peppers, and red onions. Allow to sit while the meat finishes cooking.
  5. Strain the cooked meat and add it while still warm to the brine mixture. Fold in sliced cucumbers and chopped parsley.
  6. Allow the souse to marinate and chill for at least 30 minutes before serving at room temperature or cold.