Cruibins With Stout

Cruibins With Stout

While this recipe for cruibins with stout may be an unusual recipe to some, cruibins (crubeen) is the old Irish way of describing a pig’s trotter. Chef and author, Emmett McCourt has kindly shared this recipe with us along with some traditional lore from Derry. 

Pigs have been bred in Ireland for their meat for centuries. In Derry, pigs have been reared and exported since the 1700s. The port of Londonderry and its geographical location has benefited from the export and import of many foods, in particular pork. Killing of the pig in Ireland was a day of great celebration; all parts were used in cooking. Derry has always been famous for its pork, the very popular Pork Store “Biggers” sold all cuts including the feet and the scratchings. “Everything but the Squeal!!”

William Grant of Derry has been in business since the late 19th century. Grants have also been legendary for their Artisan pork products, in particular their hams and bacon, which have received many gold medals. There were many eating houses and takeaways which sold the cooked trotters. They were eaten in the Pubs accompanied by a pint of stout.

Cruibins With Stout

  • Servings: 4-6
  • Difficulty: medium
  • Print


  • Pigs trotters (boned out, hairs removed, skin on by butcher)
  • Broighter gold rapeseed oil for frying
  • 2 carrots peeled & chopped
  • ½ stalk celery
  • ½ onion
  • 250ml of dry white wine
  • 300ml beef stock
  • Sprig of thyme
  • 1 bay leaf
  • Salt and pepper to season

For the filling

  • 30g wild mushrooms -morels or Chanterelle mushrooms
  • 1 small onion diced
  • 300g Chicken Mousse (Minced Chicken, Egg White, Cream)
  • Pinch of chopped thyme
  • Oil for frying
  • Salt and Pepper to Season


Soak the trotters in water for 24 hours, drain and pat dry. Singe off any remaining hairs, particularly around the toes.

Scrape off any singed stubble and any stray hairs with a knife. Preheat the oven, gas mark 7, 220c.

In a heavy based pan fry the vegetables add the trotters skin side down, add the wine and reduce by half. Add the stock, thyme and bay leaf. Bring to the boil, cover and cook in the oven for 3 hours, whilst cooking the trotters, Shake the pan to prevent them from sticking.

Remove and allow cooling. They should be an oak brown colour

For the filling

Sweat the morels and onion without colour, season well and cool. When the mixture is cool, stir in the chicken mince, egg white and drop of cream to bind, add the chopped thyme, adjust the seasoning.

Stuffing the trotters

Cut large squares of tinfoil and cling film big enough to wrap and seal the trotters. Place the whole trotter skin side down on the sheets of foil and film. Pick out the pieces of fat in the trotter, fill the trotters and roll to reform its original shape and sausage shape. Twist at either end to secure. Place in fridge for 15 minutes to set. Poach the trotters in boiling water for 15 minutes. Unwrap the trotters and serve with a pint of stout.

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