Today I’m sharing with you another delicious recipe from Colón in my Julie & Julia challenge of the book T’ach.

Sao or Saus, a dish inherited from our Afro-Antillean heritage, is very popular at neighborhood parties in Panama and it is very tasty, I invite you to give it a try if you have not tried it yet .

I didn’t have any troubles making this recipe from Madrid, since all the ingredients are very easy to find (and cheap! ).


  • 1 1/2 (750 g) pound tender pork feet, cleaned
  • 2 bay leaves
  • 2 medium onions julienned
  • 4 garlic cloves, minced
  • 4 cucumbers in thin slices
  • 1 1/2 cups cider or white vinegar
  • 2 tablespoons of sugar
  • Ají chombo (Chili pepper) to taste
  • Salt and pepper to taste


Make sure the pork feet are clean. Place them into a large pan and cover them with water, add salt and bay leaves. Bring to a boil and cook for 1 hour or until they are tender, but crisp. Drain and reserve a cup of the cooking water.

While the feet cook, we will make the brine. Mix onion, garlic and cucumbers in a large bowl, add vinegar and sugar, mix well, add salt, pepper and ají chombo. Cover with plastic wrap and refrigerate.

When the feet had cool down, add them to the brine, along with the reserved cooking water, cover and place in the fridge for at least 4 hours, although it is advisable to leave them longer, even overnight for an enhanced flavor.

You can find a short video with the making of the recipe at my Instagram and TikTok accounts.


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