Braised Pork Crubeens

Step 1

Rinse the pork trotters under cold water, rubbing with your fingers to remove any hair or debris, until the skin feels smooth and clean.

Step 2

Cut the carrots crosswise into 2-inch pieces, leaving the skin on.

Step 3

Place the pork trotters, onion halves, and carrot pieces into a large heavy pot or Dutch oven with a tight-fitting lid.

Step 4

Pour in 8 cups of broth until the trotters are covered by about 1 inch of liquid, then add salt and black pepper to taste.

Step 5

Bring to a boil over high heat until the surface starts vigorously bubbling, then immediately turn the heat to low and cover with the lid.

Step 6

Simmer, covered, for 2.5 to 3 hours until the meat is fall-apart tender and pulls easily from the bones when you lift a trotter with a fork.

Step 7

Remove the pot from heat and stir 2 tablespoons of wholegrain mustard into the broth, breaking it up with a spoon until smooth.

Step 8

Ladle the trotters and vegetables into a serving bowl, pouring the mustard broth over the top.

Step 9

Scatter 3 tablespoons of chopped fresh parsley or thyme over the surface and serve immediately while steaming hot.