“The Saucy Swine”
Slow roasted Suffolk ham hock served on a toasted Ciabatta with a dollop of tomato puree, little gem lettuce, sliced tomatoes and homemade potato wedges.
Quite simply – every mouthful is yum!
You will need:
- Ham hock (we got ours from our delightful butcher Revitts -locally in Suffolk of course) a cheap and cheerful cut of pork bursting with flavour
- Toasted Ciabatta roll with a dollop of tomato purée
- Little gem lettuce (sliced or whole leaves.. however you fancy)
- Fresh tomatoes (sliced)
- Potato wedges (King Edwards are by far our faves)
- Black peppercorns
- A few dried bay leaves
1. Place the ham hock in a pan of boiling water (so its totally immersed) add some black peppercorns and a few dry bay leaves and boil on the hob for 5 mins. Cool and simmer for 5 hours! If you have some onions and root veg e.g. Carrots chop those up and throw them in too.
2. Five hours later…
Remove the hock and place into a large oven-proof dish, stick it in a hot oven (200 degrees Celsius) for 30 mins
3. Meanwhile, slice your potatoes (skins still on), toss in salt & pepper with plenty of olive oil and bake in the oven until crispy (takes roughly 30mins – remember to turn them after 15mins so they don’t burn their bottoms!)
4. Slice your lettuce and tomatoes…
5. Half the ciabatta roll and fry off in a griddle pan with a splash of olive oil. Once nice and toasted (2mins) remove and spread the tomato purée
6. Heat your plates up!
7. Remove ham hock from the oven and using a fork carefully ‘pull’ your ham from the bone. It will fall away and should look long and stringy (if you have a sneaky taste it will melt in the mouth)
8. Once the wedges are cooked, layer up the lettuce and tomatoes onto the ciabatta and add a good helping of the ham on
9. Serve with wedges and tommy k!
The Ravenous beast 
Very timely. Mom and I are celebrating our anniversary tomorrow at The Suckling Pig
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