AI-generated image
Crubeens
Crisped pig's trotters
Cruibíní: slow-cooked, crisped pig's trotters
IrishCrubeens are boiled pig's trotters, once sold hot from stalls at fairs and in Cork and Dublin pubs as a salty, sticky snack to go with a pint. They are pork, and very gelatinous: simmered for hours until the meat almost falls from the bone, then crisped in the oven with a mustard and breadcrumb coating, which is how many cooks finish them today. Eat them with your fingers, with brown bread and pickles. Chef's tip: ask your butcher for split, cleaned trotters, and singe off any stray hairs with a kitchen blowtorch before cooking.
- Total time
- 220 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 onionhalved
- 1 carrot
- 1 tsp black peppercorns
- 2 tbsp cider vinegar
- 2 tbsp English mustard
- 2 ⅛ oz dry breadcrumbs
- 2 tbsp parsleychopped
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Rinse the 4 pig's trotters, split and cleaned, put them in a large pot with the 1 onion, 1 carrot, 1 celery stick, 2 bay leaves, 1 tsp black peppercorns and 2 tbsp cider vinegar, and cover with cold water.
10 minStep 2: Bring to the boil, skim off the grey foam, then simmer very gently, partly covered, for 3 hours, until the meat is meltingly soft and pulls from the bone.
180 minStep 3: Lift them out carefully onto a lined tray; they are fragile. Pat dry and leave to cool for 10 minutes. Heat the oven to 425°F (400°F fan).
10 minStep 4: Brush the skin side with 2 tbsp English mustard and press on the 2 ⅛ oz dry breadcrumbs mixed with 2 tbsp parsley. A common mistake is skipping the drying, which makes the coating slide off.
5 minStep 5: Roast for 15–20 minutes, until the crumbs are crisp and golden and the trotters are piping hot right through. Serve hot.
20 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 32 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crubeens take?
- About 220 minutes in total: 20 minutes to prepare and 200 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian