Hangtown Fry - Chef Method

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 Chef Bryan Szeliga

Hangtown Fry traditionally is an omelet.  My version is hash topped with over easy eggs.

 

Oysters:

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) 

tt                     Water

- Mix dry ingredients and slowly whisk in Beer.  Batter should be thick and just pourable.

 

Bacon:

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:            

2        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.

 

Fried Potatoes:

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.