Easy Trinidad Pig Foot Souse Recipe

When I was just starting out as a dispatcher in Couva, my first job, I used to look forward to the end of my shift for one special reason: souse.

After work, I’d walk out the road and purchase a small container from one particular vendor who made the best pig foot and chicken foot souse I ever tasted.

While I may not make it exactly like that vendor, I still get plenty of compliments when I serve my version at home. It’s one of those dishes that my children would beg me to make every other month.

What Is Pig Foot and Chicken Foot Souse?

Souse is a cold pickled meat dish, popular in Trinidad and throughout the Caribbean.

It’s tangy, spicy, and served chilled. In Trinidad, we use pig feet and chicken feet as the main ingredients.

Once cleaned and boiled (or pressure-cooked), the meat is soaked in a mix of lime, cucumber, garlic, pepper, and fresh herbs.

You will love the unique flavor of souse and how easy and healthy it is for you.

Ingredients

For the Pig Foot & Chicken Foot:

• 2–3 lbs pig feet, chopped into manageable pieces
• 1 lb chicken feet, nails removed and cleaned
• 1 lime (for cleaning)
• Water (for boiling)
• Salt to taste

For the Souse Mixture:

• 2 cucumbers, thinly sliced
• 1 medium onion, sliced
• 5–6 cloves garlic, crushed
• 4–6 limes, juiced
• 1 hot pepper (scotch bonnet or Trinidad pimento), finely chopped
• 1 tbsp chopped shadow beni or cilantro
• Optional: 1 tsp vinegar
• Salt and black pepper to taste
• Optional: Green seasoning or sliced carrots

Recipe Instructions

Step 1: Clean the Meat

Wash pig feet thoroughly with lime juice and water.

Remove any unwanted hair or scaly parts.

Step 2: Cook Until Soft

Place the pig feet in a pressure cooker with enough water and salt.

Cook for 15–20 minutes until tender.

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Note: Pressure cooking the pig foot is key to getting that soft, jelly-like texture that melts in your mouth. You can also use a slow cooker to soften the meat.

Step 3: Drain and Rinse

Once cooked, drain and rinse both meats with cold water.

Let them cool completely.

Step 4: Mix the Souse

• In a large bowl, add your lime juice, pepper, onion, garlic, cucumber, and herbs.
• Add the cooled pig foot.
• Mix well and season with salt and black pepper.
• Taste and adjust with extra lime juice or vinegar if needed.

Step 5: Let It Sit

Cover and refrigerate for at least 2–4 hours to let the flavors soak in.

Serve chilled with your favorite drink.

How to Store Trinidad Souse

Keep souse refrigerated in a sealed container.

Best eaten within 2 days for freshness.

Always serve cold and avoid leaving it out too long—especially in tropical heat.

FAQ – Pig Foot & Chicken Foot Souse

Can I make it without chicken feet or pig foot? Yes. You can use cow heel or turkey neck, but the flavor profile will change slightly.

Is souse spicy? It can be. That depends on how much pepper you add. For less heat, use pimento peppers instead of scotch bonnet.

Do I need a pressure cooker? If you want soft pig foot quickly, yes. Otherwise, regular boiling will take much longer—about 1 to 2 hours.

Can I use bottled lime juice? Fresh lime juice is best for that true Trini flavor and zing.

Why serve it cold? Souse is traditionally a chilled dish. It tastes better after soaking in those citrus and pepper flavors.

Pig Foot souse has a balance of citrus, herbs, and that signature heat makes every bite a burst of flavor. Whether you’re making it for a family lime, sharing with friends, it’s a must-have for every Trini lime.

More Trinidad Recipes

• Easy Trinidad Sardine Choka
• Tasty Trini Pepper Roti Recipe
• Crockpot Curry Goat-Caribbean Style

Easy Trinidad Pig Foot Souse Recipe

Recipe by Wendy GibsonCourse: DessertCuisine: TrinidadianDifficulty: Medium

Servingsservings

Prep time

20

minutes

Cooking time

1

hour 

Calories

300

kcal

Pig Foot souse has a balance of citrus, herbs, and that signature heat makes every bite a burst of flavor.

Ingredients

• 2–3 lbs pig feet, chopped into manageable pieces

• 1 lb chicken feet, nails removed and cleaned

• 1 lime (for cleaning)

• Water (for boiling)

• Salt to taste

• For the Souse Mixture:

• 2 cucumbers, thinly sliced

• 1 medium onion, sliced

• 5–6 cloves garlic, crushed

• 4–6 limes, juiced

• 1 hot pepper (scotch bonnet or Trinidad pimento), finely chopped

• 1 tbsp chopped shadow beni or cilantro

• Optional: 1 tsp vinegar

• Salt and black pepper to taste

• Optional: Green seasoning or sliced carrots

Directions

• Wash pig feet thoroughly with lime juice and water.
• Remove any unwanted hair or scaly parts.
• Place the pig feet in a pressure cooker with enough water and salt.
• Cook for 15–20 minutes until tender.
• Once cooked, drain and rinse both meats with cold water.
• Let them cool completely.
• In a large bowl, add your lime juice, pepper, onion, garlic, cucumber, and herbs.
• Add the cooled pig foot.
• Mix well and season with salt and black pepper.
• Taste and adjust with extra lime juice or vinegar if needed.
• Cover and refrigerate for at least 2–4 hours to let the flavors soak in.
• Serve chilled with your favorite drink.