RECIPE
This dish uses eight “cuts” of meat from the pig: belly, ear, cheek, shoulder, trotter, fillet, ham hock and crackling. The
various elements are then assembled and presented with three sauces: apple purée, mustard cream and gribiche (a
mayonnaise-style cold egg sauce)
BELLY – braise for 8 hours in apple juice, rosemary and thyme
EARS – braise in white stock for 12 hours, press, twist into scrolls, pané (pass through seasoned flour, egg wash and bread
crumbs) and fried until golden
CHEEKS – soak in water for 24 hours, floured and pan-fried, finished in dark stock with port and vegetables
SHOULDER – boned and then braised in red wine stock for 10 hours
TROTTERS – soaked for 24hours and hairs removed with blow torch before braising in dark stock
FILLET – tied and shaped with cling film. Cut into medallions and pan fry with the exception of a couple which are blended
with an egg white and some cream to make a mousse.
HAM HOCK – cook in simmering water for 4/5 hours. When cool, flake and combine with the pork fillet mousse,
chopped shallots and chopped parsley and encase in homemade pasta squares to make raviolis. To finish, simmer in
boiling water for about 30 seconds before serving. To make the mustard cream, sauté onions, thyme and
garlic. Add 200ml white wine, 200ml of beef stock, teaspoon of each of the following mustards: English, Dijon and
wholegrain. Reduce and finish with lemon juice. For the apple sauce, sauté in butter with the skin on, add apple
juice and simmer until soft. Blend and then sieve.

For the 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

The Bildeston Crown, managed by Chris and Hayley Lee, is owned by local Suffolk businessman and farmer James Buckle
and his mother. The Grade 2* listed building, lavishly renovated 5 years ago, now has 12 luxury double/twin bedrooms, two
private meeting/dining rooms and a 80-seater restaurant.
Named “Best Small Suffolk Hotel” in the Tourism in Suffolk Awards 2008, The Bildeston Crown also took the
prize at the East of England Awards, qualifying for the National Enjoy England Awards for Excellence in April
2009. Currently the only restaurant in Suffolk with AA Three Rosettes, the hotel also boasts AA Three Red Stars.

CHRIS LEE
In his 5 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 Coren’s verdict on
Chris who was also The Good Food Guide’s national Up-and-coming chef in 2007.
The Bildeston Crown, High Street, Bildeston, Suffolk IP7 7EB
Telephone: 01449 740510 Email: Hayley@thebildestoncrown.com www.thebildestoncrown.com