Cruibins (Barbecued Brined Pig's Trotters) is a traditional Irish recipe for a classic dish of pig's trotters that are brined, boiled to cook and finished on a barbecue. The full recipe is presented here and I hope you enjoy this classic Irish version of: Barbecued Brined Pig's Trotters (Cruibins).
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Ingredients:
4 pigs' trotters
For the Brine:
3l water
340g sea salt
340g brown sugar
60g saltpetre
1 tsp crushed juniper berries
1 tsp cracked black peppercorns
4 cloves
For the Barbecue:
2 carrots
1 celery stick
1 onion
350ml red wine vinegar
butter, melted
dry breadcrumbs
pinch of allspice
Method:
Begin by brining the trotters. Combine all the brine ingredients in a pan, bring to a boil and skim any scum from the surface. Take off the heat and set aside to cool then add the trotters and weigh down with a plate or a clean stone. Set aside to marinade for 24 hours in a cool place.
The following day, drain the trotters and wash under cold, running water. Wrap then securely in cloth and bind with tape (this prevents them from falling apart during boiling). Place in a large pan, cover with water then add the vinegar, carrots, celery and onion. Bring to a boil, reduce to a simmer then cover and cook gently for about 6 hours, or until very tender.
Remove the trotters from the pan (reserve the broth for another use) and set aside to cool. Once cold, unwrap the trotters and split lengthways. Roll in melted butter and then in breadcrumbs seasoned with allspice, ensuring that they are evenly coated.
Place on a hot barbecue (or under a grill [broiler]) and cook until they are heated through and crisp on the outside. Serve with plenty of English mustard and horseradish sauce.
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