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.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Skill level: 2 of 3
Heat level: Medium
Ingredients
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
Blender
Method
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).
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.
Rum pairing: A delicious, aged Caribbean dark rum or cocktail will perfectly match this dish. Enjoy!