Braised Pork Crubeens
Tender pork trotters braised low and slow in broth until the skin and meat are fall-apart soft—a rustic Irish classic finished with mustard and fresh herbs.
- Total time
- 180 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 3 lb pork trotters (front or hind feet), halved lengthwise
- 1 medium onion, halved
- 2 medium carrots
- 8 cups chicken or pork broth
- 2 tablespoons wholegrain mustard
- 3 tablespoons fresh parsley or thyme, chopped
Instructions
- 1
Rinse the pork trotters under cold water, rubbing with your fingers to remove any hair or debris, until the skin feels smooth and clean.
- 2
Cut the carrots crosswise into 2-inch pieces, leaving the skin on.
- 3
Place the pork trotters, onion halves, and carrot pieces into a large heavy pot or Dutch oven with a tight-fitting lid.
- 4
Pour in 8 cups of broth until the trotters are covered by about 1 inch of liquid, then add salt and black pepper to taste.
- 5
Bring to a boil over high heat until the surface starts vigorously bubbling, then immediately turn the heat to low and cover with the lid.
- 6
Simmer, covered, for 2.5 to 3 hours until the meat is fall-apart tender and pulls easily from the bones when you lift a trotter with a fork.
- 7
Remove the pot from heat and stir 2 tablespoons of wholegrain mustard into the broth, breaking it up with a spoon until smooth.
- 8
Ladle the trotters and vegetables into a serving bowl, pouring the mustard broth over the top.
- 9
Scatter 3 tablespoons of chopped fresh parsley or thyme over the surface and serve immediately while steaming hot.
Tools you’ll need
- large heavy pot or 6-quart Dutch oven with tight-fitting lid
- cutting board
- chef's knife
- wooden spoon
- fork
- ladle
- serving bowl
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