Guyanese pork souse is made with various parts of pig meat, cucumber, onions, pepper and lime juice.
• 1 lb. Trotters
• 1 lb. Face and Ears
• 1 lb. Pork Shoulder Steak
• 1 to 2 Small Cucumbers
• 4 oz. Onions
• 1 Large Pepper
• 5 large Lime Juice or 4 Large Lemon Juice
• ¼ pt. Vinegar
• 1 ½ pt. Water
• 2 tbsp. Chopped Celery
• 2 tbsp. Chopped Eschalot
1. Carefully clean meat with some lime juice, removing any hairs, teeth and bits of bone.
2. Boil in lightly salted water until tender, but not broken up.
3. Place meat in a colander and run cold water over it to remove excess fat. Discard water in which meat has been boiled.
4. Allow to cool. Peel and slice cucumbers, onions and pepper.
5. Prepare marinade with lime or lemon juice, vinegar and about 1 ½ pints of water. Add salt to taste.
6. Arrange meat, onion, pepper, celery, eschalot, and cucumbers in layers in a deep dish, ending with a layer of cucumber sprinkled with rings of pepper, chopped eschalot and celery.
7. Pour over enough marinade to come up to topmost layer or cucumber.
8. Set aside at room temperature for at least 3 or 4 hours.
This recipe serves 12.
Note: Trotters and ears can be cooked in a pressure cooker until half done, before adding remainder of meat to simmer.