Fried Oysters & Pork Belly Recipe
fermented strawberry champagne vinaigrette, capers, bitter greens, sharp cheese
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Ingredients
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Fried Oysters
Pork Belly
Fermented Strawberry Champagne Vinaigrette
Salad
Method
Fried Oysters
Prepare the Oysters
Shuck the oysters, keeping them in their half shells. Rinse under cold water and pat dry.
Breading
In a bowl, mix the flour, cornmeal, salt, and black pepper. In another bowl, whisk together the egg and buttermilk.
Coat the Oysters
Dip each oyster in the egg mixture, then dredge in the flour mixture, ensuring they are well-coated.
Fry
Heat vegetable oil in a deep skillet over medium-high heat. Fry the oysters in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Pork Belly
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and black pepper.
Cook
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork belly on all sides until browned, about 5-7 minutes. Transfer to the oven and roast for 2-3 hours until tender.
Rest
Remove from oven, let rest for at least 15 minutes before slicing.
Fermented Strawberry Champagne Vinaigrette
Blend the Vinaigrette
In a blender, combine the fermented strawberries, champagne vinegar, olive oil, honey, salt, and black pepper. Blend until smooth.
Adjust Seasoning
Taste and adjust seasoning with more salt or pepper if needed.
Assembly
Combine the Salad
In a large bowl, toss together the capers, bitter greens, and sharp cheese.
Serve
Plate the fried oysters and pork belly on a serving dish and drizzle with the vinaigrette. Serve the salad on the side.