Panamanian Pig's Feet Sous

Ingredients

• 2 lb Pig's feet (Cleaned)
• Cucumber (To taste; for the marinade and serving)
• White onion (To taste; used for boiling, marinating, and serving)
• 3 Chombo chili (Use enough, because the water released by the cucumber reduces the intensity)
• Salt (To taste; for boiling and the marinade)
• Sugar (1 pinch; to balance the acidity and enhance the other flavors)
• 2 cup Freshly squeezed lime juice (Also mentioned for washing the pig's feet during cleaning)
• 1 cup Vinegar (For the marinade)
• Garlic (The transcript mentions it for boiling, but does not specify an amount)

Steps

1. 1

   Thoroughly clean the pig's feet with a knife, removing any visible residue.

2. 2

   Wash the pig's feet with lime juice until they are thoroughly clean.

3. 3

   Place the pig's feet in a pot with onion, salt, and garlic. Cover them with water and bring to a boil until tender or until they reach your preferred texture. The source does not specify the exact cooking time.

4. 4

   Once tender, wash the pig's feet again to prevent them from remaining sticky. Discard all the water in which they boiled; it is not used in the final preparation.

5. 5

   Prepare the marinade by mixing the freshly squeezed lime juice, vinegar, and salt to taste.

6. 6

   Add the cucumber, white onion, and chombo chili to the marinade. Stir to combine the ingredients.

7. 7

   Add the cooked pig's feet to the mixture and stir so they become coated and the flavors combine.

8. 8

   Serve the sous with cucumber and onion on top or around it so everyone can enjoy the mixture of flavors.

Notes

The source does not specify the exact time needed to tenderize the pig's feet or a marinating time. The amounts of cucumber, onion, and salt are to taste. The transcript mentions garlic for cooking, although it does not appear in the written ingredient list.

Nutrition per serving

• main course
• Panamanian cuisine
• spicy
• tangy
• boiled
• marinated
• gluten-free