Published:
Aug 6th 2021
by 
Nutritionally reviewed by 
Last updated: Feb 10th 2026
Pig Foot Souse is a beloved Caribbean dish with European roots, popular for its tender, flavorful meat soaked in a tangy, seasoned brine. This traditional Trinidad delicacy uses pig’s feet cooked to perfection until they fall off the bone, then marinated in a blend of local spices, lime juice, and fresh herbs. If you're a fan of bold, savory flavors, this recipe will transport you straight to the islands with its unique taste and texture. Try it today and experience the authentic flavors of Caribbean souse!
This Pig Foot Souse recipe is bursting with authentic Caribbean flavors, using fresh herbs and spices to create a tangy and savory dish. It’s a simple yet flavorful recipe, perfect for those looking to try something new and adventurous. Whether you’re a fan of souse or trying it for the first time, this recipe delivers a delicious experience!
Key nutrients
- Collagen: from pig's feet — supports skin, joint, and connective tissue structure.
- Vitamin C: from lime juice — helps with iron absorption and immune function.
- Potassium: from cucumbers — helps maintain fluid balance and muscle function.
- Antioxidants: from chadon beni, green seasoning, and peppers — may help protect cells from damage.
Why it matters
- Collagen-rich foods can support joint and skin health.
- Fresh herbs and vegetables add micronutrients and flavor without extra calories.
- Citrus-based marinades can enhance taste while reducing the need for excess salt.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Sodium — Salt and brine may raise sodium content; use with care if limiting salt intake.
- Saturated fat — Pig's feet are naturally high in saturated fat; enjoy in moderation.
Make it even better
- Add extra cucumbers or leafy greens for more fiber and vitamins.
- Trim visible fat from pig's feet before cooking to reduce saturated fat.
- Use less added salt and boost flavor with more herbs and lime juice.
- Pair with whole grain bread or root vegetables for a more balanced meal.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- CDC — Salt - For general information on sodium in foods and health considerations.
- Harvard T.H. Chan School of Public Health — Fats - For information on dietary fats and health impacts.
Best fit
- Gluten Free: Recipe contains no wheat, barley, or rye ingredients.
- Low Residue/Low Fiber: Primarily animal protein with minimal fiber-rich ingredients.
- Mechanical Soft: Cooked pig’s feet are tender and easy to chew.
Use with caution / avoid
- Saturated Fat: Pig’s feet are high in saturated fat; limit if reducing intake.
- Sodium: Salt and seasoning may increase sodium; use caution if limiting salt.
- Low Cholesterol: Pork feet are high in cholesterol; not suitable for low-cholesterol diets.
Helpful modifications
- Trim visible fat from pig’s feet before cooking to reduce saturated fat.
- Use less salt or a salt substitute to lower sodium content.
- Add extra cucumber or serve with leafy greens for more fiber and freshness.
- Substitute chicken feet for a lighter protein option.
Pair with: Steamed vegetables or a green salad to add fiber and balance the meal.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
No major allergens detected based on the listed ingredients. Always check labels for hidden allergens in sauces or blends.
Notes are based on the listed ingredients; always verify brand labels and local regulations.
References
- FDA — Food Allergies - Lists the major allergens required to be declared on US food labels.
Clean
- Wash pig's feet thoroughly with water and lime to remove debris and reduce bacteria.
- Scrub all utensils, cutting boards, and surfaces before and after handling raw meat.
- Wash hands with soap and water before and after touching raw pig's feet.
Separate
- Use separate cutting boards for raw pig's feet and fresh vegetables like cucumbers and herbs.
- Keep raw meat away from ready-to-eat foods to prevent cross-contamination.
Cook
- Cook pig's feet until the meat is tender and falling off the bone; ensure it reaches a safe internal temperature.
- Do not taste or serve until fully cooked to reduce risk of foodborne illness.
Chill
- Cool cooked pig's feet quickly before marinating; refrigerate within 2 hours.
- Store leftovers in an airtight container in the fridge for up to 3 days.
References
- CDC — Food Safety - General food safety guidelines for handling and preparing meat.
- USDA — Safe Food Handling: Meat - Safe practices for cleaning, separating, cooking, and chilling meat products.
- Souse is a classic Caribbean dish known for its tangy, refreshing brine and tender, gelatinous texture.
- Pig’s feet are simmered until soft, then marinated in citrus and herbs for bold flavor and a unique mouthfeel.
- Chadon beni, a key herb in this recipe, brings a bright, cilantro-like flavor that defines the dish’s signature taste.
- Cucumbers add crunch and freshness, balancing the richness of the marinated pig’s feet.
Name & origins
The word "souse" refers to pickled or marinated meats, with roots in European and Caribbean culinary traditions.
Ingredient spotlight
- Pig’s feet: Provide gelatin for a silky texture and rich flavor after slow cooking.
- Lime: Cleanses the meat and adds a tangy brightness to the marinade.
- Chadon beni: Offers a herbaceous, citrusy note unique to Caribbean cuisine.
- Cucumber: Adds crispness and refreshes the palate in each bite.
Technique tidbit
Slow simmering pig’s feet break down collagen into gelatin, giving the souse its tender texture and savory depth.
Before you start
- Gather all ingredients and tools to streamline your cooking process.
- Ensure your pressure cooker or pot is clean and ready for use.
- Wash the pig's feet thoroughly and pat dry before seasoning.
During cooking
- Look for the meat to become tender and easily pull away from the bone.
- Check for a rich aroma indicating that the flavors are developing well.
- Avoid overcooking; the meat should be tender but not mushy.
- Cook in batches if necessary to prevent overcrowding in the pot.
Make-ahead & storage
- Prepare the pig feet and marinate them a day in advance for deeper flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Common mistakes
- Skipping marination → results in bland flavors; always let it sit.
- Not straining properly → excess liquid can dilute the taste; strain well.
Serve with
- Freshly baked bread or roasted breadfruit for a hearty pairing.
- Boiled provisions like cassava or yam for a filling side.
- A spicy scotch bonnet pepper sauce for an extra kick.
Toppings & textures
- Chopped fresh herbs like cilantro or parsley for brightness.
- Sliced hot peppers to add heat and flavor contrast.
Occasions
- Perfect for casual gatherings, potlucks, or family meals.
Substitutions
- If you lack pig feet, use chicken feet for a lighter texture and milder flavor.
- For a gluten-free option, ensure all seasonings and sauces are certified gluten-free.
Variations
- In Jamaica, souse often includes vinegar for a tangier taste compared to this recipe's lime brine.
- Add diced avocado for a creamy texture that complements the savory elements of this dish.
Refrigerate
- Allow the souse to cool before transferring to an airtight container.
- Store in the fridge for up to 3 days for best flavor.
Freeze
- Freezing not recommended as the texture may change upon thawing.
Reheat
- Reheat gently in a saucepan over low heat until warmed through.
- Add a splash of water if needed to maintain moisture.
Repurpose ideas
- Add it to soups or stews for an extra layer of taste and richness.
- Pig's Feet: The star of the dish, bringing rich flavor and a unique texture.
- Lime: Used to clean the pig feet and add freshness to the dish.
- Green Seasoning: A blend of fresh herbs to enhance the flavor.
- Garlic: For added depth and savory flavor.
- Onion: Contributes sweetness and aroma to the souse.
- Seasoning Peppers: Provides a mild heat and vibrant flavor to the souse.
- Chadon Beni Leaves: Adds a signature herbaceous note to this recipe.
- Cucumbers: Gives a refreshing crunch to balance the richness of the pig feet.
What is souse meat?
"Souse meat" refers to a dish made from pickled or marinated meat, typically pork. The meat is often simmered in a flavorful broth or brine, which usually includes ingredients like vinegar, water, salt, and various seasonings. The resulting dish is then allowed to cool and set, creating a gelatinous texture.
How long should I marinate the souse for the best flavor?
It's best to marinate the souse for at least 1 hour, but for the most intense flavor, let it marinate overnight in the fridge.
Can I use chicken feet instead of pig feet?
Yes, you can substitute pig feet with chicken feet or cow’s feet for a different variation of souse, and the recipe will remain just as flavorful.
Time & Serves
Ingredients
2.2 pounds Pig's Feet
1 piece Lime
2 tablespoons Green Seasoning
3 cloves Garlic, minced
1 small Onion, minced
2 Seasoning Peppers, minced
Water for cooking
2 Tablespoons Green Seasoning
1 Onion, thinly sliced
2 Seasoning Peppers, minced
6-9 Chadon Beni Leaves, minced
2 Large Cucumbers, grated & strained
1 piece Lime
Salt & Black Pepper to taste
Water for soaking
Instructions
Wash and rinse the pig's feet with water and the juice of one lime.
Coat the pig's feet with green seasoning, garlic, minced onion, and seasoning peppers.
Place the feet into a pressure cooker or heavy bottom pot and fill with water to fully submerge the feet.
Cover and cook at medium to high in the pressure cooker for 20-30 minutes or until the meat is falling off the bone. If using a heavy bottom pot, cover and cook at medium to high for 1 hour or until the meat is falling off the bone.
Once the meat is fully cooked, remove it from the heat and allow it to cool for 15-20 minutes or until cool to the touch. Strain the feet and discard the cooking liquid.
Place the feet in a bowl with a cover.
In the bowl with the pig's feet, add the green seasoning, sliced onion, seasoning peppers, chadon beni, cucumbers, and the juice of one lime.
Mix the feet and seasonings, then add enough water to allow the feet to be submerged.
Add salt and black pepper to taste, cover and let marinate for at least 1 hour before serving. The longer the feet soak, the better the flavor.
Serve in bowls with fresh bread and pepper sauce on the side and enjoy.
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I love souse and never see…
I love souse and never see it in the store anymore, nor the pigs feet. Such a disappointment!