Hog Head Souse
Delight in the bold and authentic flavors of Hog Head Souse, a traditional dish that transforms humble ingredients into a savory Caribbean-style delicacy. This tangy and refreshing recipe begins with a slow-simmered pig’s head, expertly cleaned and cooked with aromatic bay leaves, garlic, onions, and peppercorns. Once tender, the meat is shredded and paired with zesty lime juice, crisp cucumber slices, fresh parsley, and a hint of heat from Scotch bonnet pepper. Infused with white vinegar, this chilled dish offers a balanced medley of textures and a vibrant boost of flavor. Perfect as an appetizer or centerpiece for a gathering, Hog Head Souse is a celebration of nose-to-tail cooking and a must-try for adventurous food lovers seeking an exotic culinary experience.
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Recipe Information
Ingredients
- 1 whole Pig’s head
- 2 cups White vinegar
- 10 cups Water
- 2 tablespoons Salt
- 1 tablespoon Black peppercorns
- 4 whole Bay leaves
- 2 large Chopped onion
- 2 stalks Chopped celery
- 4 whole Clove garlic
- 1 whole Scotch bonnet pepper (or other chili)
- 0.5 cup Lime juice
- 0.25 cup Chopped fresh parsley
- 1 large Peeled and sliced cucumber
Instructions
1. Thoroughly clean the pig’s head by scrubbing it with lime juice or vinegar and rinsing it under cold water. Remove any excess hair by scraping or singeing with a flame.
2. Using a large sharp knife, separate the pig’s head into manageable portions (if not already done). Focus on splitting the cheeks, snout, and other sections. Remove eyes if desired.
3. In a large stockpot, combine 10 cups of water, 1 cup white vinegar, the salt, black peppercorns, bay leaves, chopped onion, celery, and garlic. Stir well and bring to a boil.
4. Submerge the pig’s head pieces into the boiling liquid. Lower the heat to medium and simmer for 2.5 to 3 hours, or until the meat is tender and starts to pull away from the bone.
5. Once cooked, carefully remove the pig’s head pieces from the pot and let them cool until they are safe to handle. Strain and reserve the broth for other uses or discard.
6. Pull the meat, skin, and collagen-rich parts off the bones. Discard the bones and undesired bits. Chop or shred the meat into small, bite-sized pieces.
7. In a mixing bowl, combine the chopped meat, lime juice, remaining 1 cup of white vinegar, chopped parsley, cucumber slices, and the whole scotch bonnet pepper for flavor. Toss gently to coat evenly.
8. Taste and adjust the seasoning with additional salt, lime, or pepper if needed. Cover the bowl and refrigerate for at least 4 hours, allowing the flavors to meld.
9. Before serving, remove the scotch bonnet pepper from the mixture. Serve the hog head souse chilled, garnished with additional parsley or cucumber slices if desired.
Nutrition Facts
Calories |
12932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1001.8 g | 1284% | |
| Saturated Fat | 350.4 g | 1752% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4000 mg | 1333% | |
| Sodium | 18117 mg | 788% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 27.0 g | ||
| Protein | 862.1 g | 1724% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1068 mg | 82% | |
| Iron | 82.0 mg | 456% | |
| Potassium | 9894 mg | 211% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
