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Crubeens (Pig's Trotters) with Crisp Pig's Ears and Egg and Caper Mayonnaise

Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.

PorkFine DiningDeep-FriedOffalMayonnaise
Estimated Nutrition
Calories
1310.1
kcal / serving
5240.2 kcal total
Carbs
35.5g
per serving
142.1 g total
Fat
106.5g
per serving
425.8 g total
Protein
52.6g
per serving
210.5 g total
Cook Time
165
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Dijon Mustard
2
tbsp
Dijon Mustard
for mayonnaise
2
tsp
White Wine Vinegar
Dairy
1
piece
Egg
beaten
2
piece
Eggs
hard-boiled, chopped
1
piece
Egg
beaten, for ears
GrainsCereals
50
g
Plain Flour
for coating
100
g
Breadcrumbs
fine
25
g
Plain Flour
for ears
100
g
Breadcrumbs
fine, for ears
Liquids
3
l
Water
for brine
5
l
Chicken Stock
brown
100
ml
White Wine
Meat
1
piece
Ham Hock
small, washed
550
g
Pig's Trotters
2
piece
Pig's Ears
NutsSeeds
500
g
Salt
for brine
20
piece
Peppercorns
1
piece
Bay Leaf
5
sprig
Thyme
fresh
3
tbsp
Parsley
finely chopped
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
1
tbsp
Parsley
chopped
1
piece
Cayenne Pepper
pinch
OilsFats
2
tbsp
Grapeseed Oil
250
ml
Sunflower Oil
1
piece
Vegetable Oil
for deep frying
Vegetables
1
piece
Carrot
chopped
1
piece
Onion
chopped
1
piece
Leek
chopped
1
stick
Celery
chopped
1
piece
Carrot
finely chopped
1
piece
Shallot
finely chopped
200
g
Celeriac
finely chopped
4
piece
Cornichons
finely chopped
6
piece
Cornichons
finely chopped
1
tbsp
Lilliput Capers
10
piece
Caper Berries
stems removed, finely chopped

Method

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