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Recipes

Stuffed saddle of suckling pig, smoky pomme purée, crubeens and a crispy pig’s ear salad

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.

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Ingredients

For the broth

  • 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

For the stuffing

  • 200g/7oz pig’s liver, finely chopped
  • 200g/7oz black pudding, finely chopped
  • 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

For the suckling pig

For the crubeens

For the pomme purée

  • 6 potatoes, preferably King Edward, peeled and halved
  • 500ml/18fl oz full-fat milk
  • 200ml/7fl oz double cream
  • 2 bay leaves
  • salt and freshly ground white pepper
  • few drops hickory essence

For the salad

For the sauce