SOUSE (pickled pork)

1 lb. shoulder steak pork (pieces)
1 lb. trotters (pig feet)
2 small cucumbers (peeled & sliced)
¼ lb. onions (sliced)
1 large red pepper (sliced)
1 bunch scallions (chopped)
Celery (chopped)
Juice of 4 large lemons or 5 limes
¼ pint vinegar
1½ pints water
 Salt (to taste)

Cooking Instructions:
Carefully clean meat with lime juice and remove all bones. Boil meat in lightly salted water until tender, but not broken up. Place meat in a colander and run cold water over it to remove excess fat, discard boiled water. Allow meat to cool. Peel and slice cucumber, onions and pepper, chop scallions and celery. Prepare marinade with lime and/or lemon juice, vinegar and about 1 ½ pints of water; add salt to taste.  Arrange meat, onion, pepper, celery, scallion and cucumber in layers. Pour in enough marinade to cover completely. Set aside at room temperature for at least 3 or 4 hours before serving. 
1 lb. pig face & ears can also be used (make sure you clean and remove any hairs & teeth). Trotters and ears can be cooked in a pressure cooker until half done before adding remainder of meat to simmer.