Ingredients:
1/2 lemon
1kg pork knuckle
1 onion, chopped
1/2-1 scotch bonnet chilli, chopped (remove seeds and veins for a milder effect)
1/2 red bell pepper, sliced
2 garlic cloves, minced
1 tbsp freshly ground pimento (allspice)
1 tbsp lime juice
2 tbsp white wine vinegar
1 bunch parsley, finely chopped
1 cucumber, grated (or sliced thinly)
1l vegetable stock
Method:
Clean and wash the pork knuckle with lemon then transfer to a deep pan and add the onions, garlic, bell pepper, chopped chilli and the vegetable stock, bring to the boil then reduce to a simmer and cook for 30 minutes.
Remove the pork from the pan then cut the skin and meat into bite-sized pieces.
Return to the pan, bring back to a simmer and cook for a further 10 minutes.
Take off the heat and set aside to cool.
Pour into a mixing bowl, add the cucumber, vinegar and lime juice; mix well together.
Serve in bowls and garnish with a sprinkling of parsley.
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