Porky Belly Souse

Porky Belly Souse

When I was young, I would look forward to going to gatherings and parties with my mum, knowing that souse would be on the menu. Traditionally made with pig’s feet soaked in a spicy, zesty and very delicious liquor, it was one of those things I loved but hated due to the idea of eating a pigs foot.

There was always a tupperware bowl or two full and someone vocally claiming theirs was better than the other person’s souse.

I've always loved the flavours of this dish and I think you will too but instead of pig’s feet, I've used pork belly which is very accessible.

Porkbelly Souse By David Scotland

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Skill level: 2 of 3
Heat level: Medium


4 slices of pork belly
4 garlic cloves
2 limes (1⁄2 juiced)
Handful of Coriander (chopped)
1⁄2 pint of water
Kosher salt
2 spring onions (white and green parts divided)
4 tbsp apple cider vinegar
1 scotch bonnet (sliced without seeds)
2 greenhouse cucumber

Special Equipment & Utensils
Medium slow cooker or pressure cooker


1: Finely chop or blend coriander, 1⁄2 of 1 scotch bonnet, 2 cloves garlic, add to half of the water mix or blend and set aside in the fridge, then take 1⁄2 a cucumber and cut into 12 thin rounds, add a tsp vinegar, 1⁄2tsp salt and sugar cover in warm water setting aside for later.

2: Take the rest of your cucumber and grate into a large bowl, squeeze out excess water salt with 1tsp of salt, sliced spring onion (green), 1 lime juiced, 1tsp vinegar, mix well and set aside.


3: Clean your pork belly and place in your pressure cooker. Add 2 tsp vinegar, 1⁄2 lime juice, two cloves of smashed garlic, cover in water and pressure cook on low for 8/10 mins. (I've used my pressure cooker as I wanted to make this quickly and with maximum flavour but can and should be cooked slower).

Pork Belly
4: Once meat has cooked remove and allow to cool. Place meat into a medium hot pan with a splash of olive oil, your cucumber mix and the blended mixture, and cook for 10 minutes.

5: Plate up and garnish with sliced spring onion, a lime wedge and diced scotch bonnet and 6 of the pickled cucumber slices from before.

Additionally, I've added warm flatbreads and hummus for a cooling agent as I made it spicy.

Pork Belly Souse

Rum pairing: A delicious, aged Caribbean dark rum or cocktail will perfectly match this dish. Enjoy!

Back to blog

David Scotland

Ever since I was a child I have felt at home in the kitchen it has been an important part of my life and is an important part of Caribbean family life's. For generations and for people from all corners of the world it is a source of socialising and bonding with family and friends, It is never just about great flavour and food though but also great memories, music, friendship, love, laughter and culture... it all gets cooked up.

You don't need to be the best cook in the world to feel good in the kitchen. I've created and used recipes and ingredients that are accessible enough you can re-create them at home with minimal fuss and maximum flavour whilst creating your own memories as you do.

David Scotland