top of page
  • Foodie Nation

Bess Pig Foot Souse Recipe by Shaun & Gizelle 🇹🇹

Shaun and Gizelle make Pig Foot Souse today, a local street food favorite in T&T:

Yield - 8 to 12 Servings


Pigfoot - 2 lbs

Water - 4 cups + more

Salt - 1 tbsp + 1 tsp or to taste

Garlic – ¼ cup (finely chopped)

Scotch Bonnet Pepper - 1 tsp or to taste (finely chopped)

Chadon Beni - 1/3 cup (finely chopped)

Onion – 1 cup (thinly sliced)

Cucumber – 1 to 2 cups (thinly sliced)

Lime Juice - 1/4 cup or to taste.


1. Place pig’s feet in a medium to large stock pot.

2. Cover with water, bring to a boil, reduce to a simmer and allow to cook until tender.

3. Once tender, strain and wash under cold water to stop the cooking process.

4. Place pig’s feet in a bowl and add all remaining ingredients as illustrated in the video.

5. Taste for salt and acidity & add more if needed.

6. Enjoy!


Foodie Nation Instagram @foodienationtt ig

Join our mailing list to see our latest posts 1st!

bottom of page