toodle.

Crubeens (Pig's Trotters) and Beetroot with Salad Leaves and Salad Cream

Succulent brined pig's trotters and ham hock breaded and fried, served with roasted beetroot, relish, and homemade salad cream.

PorkGourmetOffalTraditionalBeetroot
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
66.5g
per serving
265.8 g total
Fat
77.6g
per serving
310.2 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
450
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
450
g
Light Soft Brown Sugar
For the brine
1
tsp
Caster Sugar
For salad cream
CondimentsSauces
2
tbsp
English Mustard
1
tsp
English Mustard
For salad cream
3
tbsp
White Wine Vinegar
For salad cream
2
tbsp
Red Wine Vinegar
For relish
Dairy
2
piece
Eggs
Large, free-range, beaten
150
ml
Evaporated Milk
For salad cream
GrainsCereals
100
g
White Breadcrumbs
Fine and fresh
75
g
Plain Flour
Liquids
750
ml
Dry White Wine
One bottle
50
ml
Red Wine
For relish
Meat
6
piece
Pig's Trotters
Well cleaned and hairs removed
1
piece
Ham Hock
Small
NutsSeeds
900
g
Sea Salt
For the brine
1
piece
Clove
For the brine
10
piece
Black Peppercorns
For the brine
6
piece
Juniper Berries
For the brine
4
clove
Garlic
Split in half; for the brine
1
piece
Bay Leaf
For the brine
3
sprig
Thyme
For the brine
1
piece
Bouquet Garni
1
handful
Parsley
Chopped
2
tsp
English Mustard Powder
1
piece
Garlic
Unpeeled and crushed; for roasting
OilsFats
150
ml
Rapeseed Oil
Organic; for salad cream
Other
1
tbsp
Saltpetre
Optional; improves meat color
Vegetables
1
piece
Carrot
Cubed
2
stalk
Celery
Cubed
1
piece
Leek
Cubed
1
piece
Onion
Cubed
2
piece
Shallots
Finely chopped
4
piece
Beetroot
Small and raw; for relish
1
piece
Onion
Finely sliced; for relish
1
tbsp
Horseradish
Freshly grated; for relish
4
piece
Beetroot
Small and raw; for roasting
1
piece
Salad Leaves
Assorted fresh seasonal leaves and herbs

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14