Saus - Pickled Pig Trotters
- 1.5-2 pounds Pig's Feet
- 12 limes
- 2 Medium Cucumbers (sliced, remove seeds and peeled)
- 1 Medium White Onion
- 1 scotch Bonnet pepper or Thai pepper
- Salt Pepper to Taste
- White Vinegar to taste
- Water
- Place a big Pot with water & salt with the feet already in, bring it to a boil and cook until tender, 30-60 mins.
- Chop onions thin or like sticks, whatever you prefer, toss salt, sliced small cucumber, lime juice and adjust with water and vinegar to your taste, add the thinly sliced pepper, use half of it if you are not used to hot peppers. And please wear gloves and wash the chopping board and knives onces you are done with it. Read NOTE
- Marinate them covered with plastic wrap inside the fridge until the Pig is ready.
- Once your pig is soft take it out of the pot, place it in a bowl and pour all the liquid you have the cucumbers & onions together. Wait until it cools off, and marinate covered in fridge 2 hours- 3 days.
- When ready to serve, discard the cucumbers and add the other sliced ones so they can marinate a little before serving without being soggy and still with a crisp to it. You could serve it room temperature or cold, I like it both ways!
- NOTE. I found out i'm a little allergic to hot peppers and several times I've hurt with myself using them, even jalapenos!) If you get in contact with the pepper and your skin starts burning put very cold milk or sour cream and it will help, that's what I did, took a benadryl so I could sleep, yes it was that bad.
limes, cucumbers, white onion, scotch, salt pepper, white vinegar, water
Taken from food52.com/recipes/23675-saus-pickled-pig-trotters (may not work)