Homemade souse meat!

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Pork butt provides similar texture and flavor at a lower cost.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Red pepper flakes provide heat without the added cost.

Load pig feet and neck bones into a pot.

Add chopped onions and garlic to the pot.

Add salt, black pepper, and pickling spice to the pot.

Top off the pot with water until it just barely covers the pig feet.

Bring the pot to a boil, then reduce to a simmer.

Let it cook for about 3 to 4 hours until tender.

After cooking, remove the meat from the pot and separate the bones from the meat and cartilage.

Discard inedible parts like bones and peppercorns.

Place the separated meat into a baking dish and flatten it down.

Add about 1/4 cup of apple cider vinegar on top of the meat.

Pour some of the cooking liquid over the meat until just covered.

Refrigerate for a few hours to allow it to congeal.

After about 6 hours in the refrigerator, check the congealed meat.

Cut the congealed meat to serve and taste.

Cooking Techniques

Equipment Needed

Spice Level: