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Recipe of the month: Head to toe of Nedging pork

PUBLISHED: 13:17 18 October 2010 | UPDATED: 17:58 20 February 2013

Recipe of the month: Head to toe of Nedging pork

Recipe of the month: Head to toe of Nedging pork

'Head to Toe' of Nedging pork, apple and vanilla purée and sauce gribiche prepared by Chris Lee of The Bildeston Crown

Head to Toe of Nedging pork, apple and vanilla pure and sauce gribiche prepared by Chris Lee of The Bildeston Crown

This dish uses six cuts of meat from the pig: belly, head (including ears and cheeks), shoulder, trotter, fillet, and crackling. The various elements are then assembled and presented with two sauces: apple and vanilla pure and gribiche (a mayonnaise-style cold egg sauce)

Trotters: Bone, skin and braise in dark stock for 6 hours. Fill skins with morteau sausage mousse; steam; cut into portions and pan (pass through seasoned flour, egg wash and bread crumbs) and fry until golden.

Belly: Skin and bone, keeping skin for crackling. Marinate in aromatic salt for 24 hours; wash; cook in stock (half pork and half chicken) until tender. Press and portion and reheat when serving.

Head: Soak in salted water for 24 hours; cook whole head in dark stock with the bones from the trotters; cook till meat flaking. Fill fresh cannelloni pasta with flaked meat. Ears: Press, twist into scrolls, pane.
Shoulder potato: Braise the shoulder in dark stock for 10 hours. Flake the meat. Reduce cooking liquor and combine with meat. Finely slice potatoes and layer with meat mixture. Cook in oven until potato is soft and press into shape.

Fillet: Remove any sinew, tie and shape with cling film. Cut into portions and pan fry. Serve pink.

Reheat all components and serve with the following sauces and crackling

Apple sauce: Saut in butter with the skin on, add a vanilla pod and simmer until soft. Blend and then sieve.

Gribiche: Mix together to form a type of mayonnaise: 1/2 teaspoon salt, 1 tablespoon Dijon mustard, 1 tablespoon wine vinegar, 3 tablespoons olive oil, 1 tablespoon capers, 2 cornichons, finely chopped, finely chopped shallots, 1 finely chopped hard-boiled egg, ,freshly ground pepper.
When ready to serve mix in a tablespoon of chopped parsley

In his five years at the Bildeston Crown, Chris has attracted some significant recognition for his imaginative cooking and his passionate support of local produce. The best little progressive kitchen in Suffolk was Giles Corens verdict on Chris who was also The Good Food Guides national Up-and-Coming chef in 2007.The Bildeston Crown was also the winner of Best Restaurant in EADT Suffolk's Food & Drink Awards 2010

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