Name: Pig Snout with Pickled Cucumbers Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 Pig Snouts chopped into bite-sized pieces; 3 tablespoons Cooking oil; 2 tablespoons Green Seasoning; 1 medium yellow Onion, chopped; 2 cloves Garlic, minced; 3 Celery Stalks, chopped; 3 Seasoning Peppers minced; 3 Thyme sprigs; 4 large Tomato, diced; 1 cup Dried Split Peas; 1 small Carrot chopped into bite sized pieces; 4 medium Yukon gold Potato chopped into bite-sized pieces; 1 Bay leaf; Salt & Pepper to taste

Aerial View of Pig Snout With Pickled Cucumbers with Fresh Cucumbers and Onions

Pig Snout With Pickled Cucumbers with Bread in Red Cloth

Pig Snout with Pickled Cucumbers is good comfort food. These odd bits of animals are the most affordable and have layers of flavor and texture. Pig Snout is great for soup and stews because it has a gelatinous texture that tastes rich fatty. Pickling foods is also a great way to preserve them, and they offer a lot of health benefits in the form of probiotics. Eating these salty, tangy, and crispy pickled cucumbers adds a nice acidic element that plays off the rich soup. Our recipe is easy to follow and an authentic flavor and texture adventure for the foodie in us all.

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

60 mins

Total Time

75 mins

Serves

Ingredients

Pig Snout Soup

2 Pig Snouts chopped into bite-sized pieces
3 tablespoons Cooking oil
2 tablespoons Green Seasoning
1 medium yellow Onion, chopped
2 cloves Garlic, minced
3 Celery Stalks, chopped
3 Seasoning Peppers minced
3 Thyme sprigs
4 large Tomato, diced
1 cup Dried Split Peas
1 small Carrot chopped into bite sized pieces
4 medium Yukon gold Potato chopped into bite-sized pieces
1 Bay leaf
Salt & Pepper to taste

Pickled Cucumbers

2 cups Water
2 teaspoons Sea Salt
2 medium Kirby Cucumbers
6 Garlic cloves whole
3 Dill sprigs fresh
1 Bay Leaf
1 teaspoon Allspice Berries
1 teaspoon Black Peppercorns
54 ounce Pickling Jar, glass

Instructions

Split Peas - Prep Night Before

Use a large bowl to submerge the peas in water 3 inches above the peas, mix in half a teaspoon of baking soda and soak overnight.

Wash and strain the peas at least three times to remove the baking soda.

Place the peas into a large stockpot, add water at least 2 inches above the peas, stir in half a teaspoon of baking soda and bring to a boil on high heat.

Scoop out and discard the foam that forms at the top of the water.

Continue to cook until the peas begin to break down, then remove from the heat and add to the soup later.

Pig Snout Soup

Season the pieces of pig snout with the green seasoning and set aside.

Using a large stockpot or heavy-bottomed pot, place it on medium-high heat and add the oil.

Once the oil is hot, add the garlic, onion, celery, seasoning peppers, green onions, Chadon Beni and green seasoning, and sauté for 5 minutes.

Add the pig snout and sauté for 10 minutes or until the pieces are browned.

Mix in the split peas and cook for 10 minutes.

Mix in all the remaining ingredients, cover, and cook for 25 minutes.

Season with salt and black pepper to taste.

Once the vegetables are fork-tender and the pork is fully cooked, remove from the heat and let it cool for 5-10 minutes or serve right away and enjoy.

Pickled Cucumbers - Make 2 days Prior

In a saucepan, bring the water to a boil, then dissolve the salt and remove it from the heat and allow it to cool.

Wash and rinse the cucumbers thoroughly

Carefully arrange the garlic, dill, bay leaf, allspice berries, black peppercorns, and cucumbers into the glass jar.

Pour the cooled saltwater into the jar, making sure to submerge all the ingredients thoroughly.

Cover and leave in a cool place where it will be undisturbed for two days.

Serve with the soup and store in the fridge for up to 2 weeks.