Cooking with Misti Norris

Rolled Beef Belly, Rose Vinegar, Oil Poached Cape Hatteras Oysters, and Dill Pollen

Beef Belly

Regalis Foods
$link 1 ea
Head of garlic (peeled and crushed) 1 ea
Onions (peeled and quartered) 3 ea
Fennel seed (toasted) 50 grams
Fenugreek seed 10 grams
Fig leaves (torn) 2 leaves
Sugar 100 grams
Soy Sauce 500 grams
Chicken stock To cover
The Preparation

Place everything into a hotel pan or baking vessel, pour enough stock to cover by half an inch. Cook at 165˚C for about 4 hours or until tender. Once done remove the belly to a sheet tray and allow to cool. Strain the braising liquid and reduce 75%. Once the belly is cool enough to handle pull into quarter size pieces, shred half. You will want some shredded and some whole pieces.

Place two plastic wrap sheets about 1.5 ft long side by side overlapping a bit. Place the belly towards the bottom leaving about a 3-inch lip. Roll tightly as if you were doing a roulade. Once rolled tie one side and twist the other to tighten. You should end up with a log yabout 3-inch diameter. Hang in the fridge over night with butcher’s twine. After 24 hours cut into desired size rounds, and let air dry in the cooler for at least 4 hours on a sheet rack.

Regalis Foods
$link (shucked and brine reserved) 10 ea
Grapeseed oil 800 ml
Garlic cloves (sliced) 2 ea
Fresh thyme 2 sprigs
The Preparation

Place all ingredients except for reserved brine in a small pot. Heat on low until the oil reaches 70˚C and hold for 2 minutes. Remove the oysters and let cool naturally at room temp.

Regalis Foods
$link 100 ml
Shallot (brunoise) 40 grams
Poaching oil (cooled) 100 ml
Reserved oyster brine about 2 tbsp
Salt To taste
The Preparation

Mix all ingredients together until emulsified. Season to taste with salt.

Assembling The Dish
Regalis Foods
Dill Pollen To taste
$link To taste

Fry the belly rounds in 177˚C oil until crispy, glaze with braising reduction, dress the oysters with vinaigrette and place on top and around the belly, drizzle with more vinaigrette and dust with dill pollen and finishing salt.