Photo: Anna Pelzer
Stuffed saddle of suckling pig, smoky pomme purée, crubeens and a crispy pig’s ear salad
52 ingredients
1 hr
Serves 4-6
openrecipes
Crubeens are a traditional Irish pub snack made from cheap cuts of meat. They’re a great way of using up the leftovers from a Sunday roast.
Estimated Nutrition (whole recipe, rough)
1687
Calories
69g
Protein
54g
Fat
230g
Carbs
Counts 24 of 32 ingredients — the other 8 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 24 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Pudding | not in our table | 0 |
| Seed | not in our table | 0 |
| Meat | not in our table | 0 |
| Malt | not in our table | 0 |
| Coriander | not in our table | 0 |
| Chicory | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250ml/9fl oz dry white wine
- 2 litres/3½ pints ham stock
- 2 bay leaves
- 3 pig’s ears
- 4 pig's trotters
- 2 ham hocks
- 200g/7oz pig’s liver
- 200g/7oz black pudding
- 5 pickled walnuts, chopped
- 2 tbsp finely chopped fresh thyme
- 2 tbsp finely chopped fresh parsley
- 25g/1oz rolled oats
- 1 tsp mustard seeds
- sea salt and freshly ground black pepper
- 1 tbsp fennel seeds
- 1 boned saddle of suckling pig
- 2 tbsp olive oil
- reserved trotter meat, shredded
- reserved ham hock meat, shredded
- 1 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh parsley
- 1 tbsp English mustard
- sprigs, to garnish thyme
- 200g/7oz plain flour
- 2 free-range eggs
- 200g/7oz panko breadcrumbs
- , for deep frying vegetable oil
- 6 potatoes
- 500ml/18fl oz full-fat milk
- 200ml/7fl oz double cream
- 2 bay leaves
- salt and freshly ground white pepper
- few drops hickory essence
- 200ml/7fl oz malt vinegar
- 50ml/2fl oz sherry vinegar
- 50g/1¾oz caster sugar
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 1 bay leaf
- 3 sticks celery
- 3 shallots
- reserved pig’s ears
- 100g/3½oz plain flour
- , for deep-frying vegetable oil
- leaves from 1 head of celery
- leaves from 1 head of chicory
- 20 sorrel
- 1 sprig fresh parsley
- ½ lemon
- 2 tbsp olive oil
- reserved ham stock
- 1 tbsp honey
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes