A South Florida Staple with Serious Flavor
If you grew up in Miami, Liberty City, or even had family from the Caribbean or Deep South, chances are you’ve heard of pork souse (pronounced “sauce”). This dish is made from pig parts most folks won’t touch—like ears, feet, tails, and stomach—but if you know, you know. It’s a vinegar-forward, spicy, citrusy broth that’s light on ingredients but heavy on flavor, history, and comfort.
Brought to you by @loveprissyp, this pork souse is a soulful, collagen-rich dish passed down through generations and served hot with rice, cornbread, or straight from the bowl. It’s not for the faint of heart, but if you love oxtails, pig feet, or chitlins, this might just become your new favorite. Add some extra lemon juice and hot sauce, and you’ve got a Florida classic that hits every time.
Ingredients
For the Pork
- 1–2 lbs pig feet, ears, tails, and/or stomach (cleaned)
- 1–2 bay leaves
- 1 small onion, sliced
For the Seasoned Broth
- 2–3 cups white vinegar
- 2 tbsp lemon juice (plus extra for serving)
- 1 tbsp hot sauce (plus extra for serving)
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp crushed red pepper
- Optional: Sazón, Complete seasoning, fresh herbs (optional, to taste)
Step-by-Step Instructions
1. Clean & Prep the Pork
Wash and clean your pork parts (feet, ears, tails, stomach), then add them to a pot, cover with water, and boil for 10–15 minutes to remove impurities.
2. Rinse & Refresh the Pot
Drain and rinse the pork thoroughly, discard the cloudy water, and refill the pot with fresh water for a cleaner cooking base.
3. Add Seasonings & Flavor
Add sliced onions, bay leaves, vinegar, lemon juice, hot sauce, black pepper, onion powder, garlic powder, and crushed red pepper to the clean pot.
4. Simmer Low & Slow
Bring the pot to a boil, then reduce to a simmer and cook for 1.5 to 2 hours, until the pork parts are tender and fall-off-the-bone.
5. Taste & Adjust
Taste the broth and adjust with extra lemon juice or hot sauce if needed for more tang or heat.
6. Serve It Your Way
Enjoy the souse hot over rice, with cornbread, or in a bowl with extra juice and fresh onion or parsley on top.
Pro Tips & Suggestions
- Double boil the pork parts to remove impurities and keep the broth clean.
- Add extra lemon juice and hot sauce to your bowl for bold, tangy flavor.
- Let it rest for 10–15 minutes after cooking to let the flavors settle.
- Pair with cornbread or white rice to soak up all that juicy, seasoned broth.
About the Creator
This recipe is by Prissy P, the vibrant and hilarious creator behind @loveprissyp, who shares real-deal Southern and Caribbean family recipes, full of heart, humor, and heritage. Her souse is a Miami throwback that’ll make you feel like you’re back in your auntie’s kitchen.
Prissy P | @loveprissyp