Suffolk Snippet No. 1 “Posh BLT”

From the depths of rural England comes The Ravenous Beast’s coastal cousin..

“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!

Hurrah! this weekend Spring has finally reached Suffolk – and not a moment too soon I might add. After a painfully bitter few months, it’s about time we fazed out those Winter warmers, like the comforting traditional roast & sticky toffee pudding and start to opt for something a little bit lighter, exciting and new.
As it would be a crime for my first snippet not to feature the delicious and award winning Suffolk Pork, I’d like to introduce a trendy (and remarkably cheap) little dish “Posh BLTs”

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
Serves two.. (and the rest)
Here’s how you do it:

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!

Added bonuses include:
Stock is fab for a soup later on in the week
Enough ham for your sarnies the next day… And some more (don’t forget to squeeze your tomatoes – soggy sandwiches are gross)

One thought on “Suffolk Snippet No. 1 “Posh BLT”

  1. Very timely. Mom and I are celebrating our anniversary tomorrow at The Suckling Pig

    Sent from my iPhone

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