4 crubeens (salted pig’s trotters), trimmed by your butcher
1 onion, quartered
1 carrot, roughly chopped
2 garlic cloves, peeled and halved
1 bay leaf
Handful of fresh parsley
2 thyme sprigs
5-6 black peppercorns
- Place all of the ingredients into a large pot and just cover with cold water. (Do not add salt as the crubeens are already quite salty.)
- Bring to the boil over a high heat, then turn to medium and simmer for 3-4 hours until the meat is falling off the bones.
- Remove the meat to a board and shred it using two forks.
507kcals, 30.9g fat (8.8g saturated), 0g carbs, 0g sugars, 57.3g protein, 0g fibre, 0.331g sodium
• Eat as part of a simple ploughman’s lunch with hard cheese, gherkins, mustard and some crusty bread
• Fill a floury bap with shredded crubeens, sliced hard-boiled egg, mustard mayo and some leaves.
• Make a fresh spring greens soup and stir in shredded crubeens.
• Add to pasta bakes, risotto, baked mac ‘n’ cheese or a chicken and leek pie.
• Stir through colcannon for a delicious flavour and texture.
• For crispy crubeen croquettes, add some softened onions and some seasoning to the shredded meat. Place the mixture in a rough log shape in the centre of a piece of cling film and roll up into a sausage, twisting the ends. Chill in the fridge for 3-4 hours, then slice into 1cm circles. Coat in flour, egg and breadcrumbs, then fry until golden and crispy.