Making homemade souse meat is easier than you think! Follow these simple steps to achieve tender, flavorful, and perfectly marinated souse that’s packed with zesty goodness.

Rinse the pork feet and pork head thoroughly under cold water to remove any excess residue.

Use lime juice and salt to scrub the meat—this step enhances freshness and eliminates any strong odors.

Rinse again and set aside.

Place the cleaned pork into a large pot and cover with 4 cups of water.

Add garlic, bay leaf, whole peppercorns, and a pinch of salt for a flavorful broth.

Bring to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the meat becomes tender and falls off the bone.

Skim off any foam or impurities that rise to the top during cooking.

Once cooked, remove the meat from the pot and let it cool slightly.

Using a sharp knife, debone and chop the meat into bite-sized pieces.

Strain the broth and reserve about ½ cup for later use.

In a large bowl, add the chopped pork and mix in:

Vinegar for that signature tangy bite

Fresh lime juice to enhance the citrusy notes

Finely chopped onions for crunch and sweetness

Crushed red pepper flakes (optional) for heat

A small amount of the reserved broth to keep the meat juicy

Stir everything together, ensuring the meat is evenly coated in the flavorful brine.

Cover and let it marinate for at least 2 hours (overnight is even better for deeper flavor).

Garnish with fresh parsley and sliced cucumbers for a burst of color and crunch.

Serve chilled as an appetizer, snack, or side dish.

Pair with crackers, bread, or a side of rice for a heartier meal.