Where it comes from
Crubeens (from Irish crúibín, 'pig's trotter') are particularly popular in the southern counties of Cork and Kerry, where they were sold in pubs and eaten by hand like corn on the cob.
On the plate
Unctuous and gelatinous, crubeens are all about texture: silky melting skin, sticky lips, and little nuggets of sweet pork pulled from between the bones. Salty and porky, with a faint perfume of bay and pepper, they are messy, primal pub food at its best. A dab of mustard cuts the richness perfectly.
How it works
Trotters are packed with collagen, which slowly converts to gelatin over hours of gentle simmering, giving the meltingly sticky texture. The aromatics infuse the long bath while constant low heat keeps the skin tender rather than tough.
Variations
Glazed with mustard and grilled crisp, boned and breadcrumbed then fried, or served cold with vinegar
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓20 min active · 180 min waiting
How it's made
8 steps · Show ↓- 110 min
Scrub and singe the pigs' trotters to remove any stray hairs.
- 25 min
Place them in a large pot with onion, carrot, bay leaf and peppercorns.
- 310 min
Cover generously with cold water and bring slowly to a boil.
- 45 min
Skim off any scum that rises to the surface.
- 5180 min
Reduce to a bare simmer and cook for around three hours until very tender.
- 62 min
Test that the skin is soft and the meat pulls easily from the bone.
- 78 min
Lift out and drain, optionally brushing with mustard and crisping under a grill.
- 82 min
Serve warm with crusty bread, eaten by hand.
