Hangtown Fry traditionally is an omelet. My version is hash topped with over easy eggs.
6 Shucked oysters
For US East Coast - oysters from Damariscotta/Glidden Point, ME; For US West Coast - oysters from Willapa Bay, WA or any local oyster of your choice.
- Dip oysters in flour and then in beer batter. (Use standard breading process if batter does not stick without egg wash)
- Fry at 350 degrees for 1 minute.
White Polenta Beer Batter:
1/2 T Baking Powder
1/2 t Baking Soda
1/2 T Cayenne
1/2 T Kosher Salt
2 C White Polenta
1 C Wondra
1 C All Purpose Flour
1 C Mirror Pond Ale (or your favorite light beer)
- Mix dry ingredients and slowly whisk in Beer. Batter should be thick and just pourable.
3 # Skinless Pork Belly
2 ea Bay Leaf
1/4 C Black Pepper Corns
1/2 C Salt
1/8 C Sugar
1/8 C Brown Sugar
3 grams Pink salt (1 g per # of pork)
2 T Grape Seed Oil (for final cooking process)
- Rub the pork belly with pink salt. Make sure to rub in well.
- Grind together Bay Leaf and Black Pepper in spice grinder (they must be done together so the pepper breaks up the bay leaf).
- Mix pepper/bay leave with remaining dry spices in a bowl and rub onto pork belly. Create a thin layer of dry spice mixture on the pork belly.
- Place pork belly in refrigerator uncovered for 5 to 7 days until the belly is fairly firm.
- Wash the dry cure off of the Pork Belly with water and return refrigerator for 1 day.
- Remove Pork Belly from refrigerator and let pellicle (form a tacky layer) for about 1 hour.
- Hot smoke with alder wood chips at 150 degrees for about 15 minutes until fork tender well done (no resistance when poked). Remove from smoker and cool.
- Cut 1/2 Cup Lardons from smoked pork belly. Lardons are 1/8 inch x 1/8 inch strips (a little longer then the last knuckle to the tip of your pinky). Place lardons in preheated skillet over medium heat.
- Add 1 T Grape Seed oil and saute. Render fat until the center is soft but the outside is golden brown and crispy.
Over Easy Eggs:
- Place 1 T Grape Seed Oil in 6-inch Teflon saute pan. Turn on heat to low/medium.
- Place a pinch of salt in pan.
- Crack two eggs into small dish and then pour into warm skillet. Slowly cook until eggs being to 'talk' and whites become solid.
1 Yukon Gold Potato
- Large dice Yukon potato and place in room temperature water with a pinch of salt.
- Drain water before blanching potatoes.
- Place potatoes in 275-degree oil for 1 minute 45 seconds.
- Remove and allow fat to drain off. Cool potatoes for 1/2 hour.
- Fry in 350-degree oil for 2 to 3 minutes until golden brown on the outside. Add pinch of salt and pepper.
- Toss in lardons and fried oysters.
- Put potatoes, lardons, oysters on plate. Place over-easy eggs on top of 'Hangtown Hash'
Note: Final presentation is for 1 serving.