Confit pork belly and oyster

Billy Boyter

Billy Boyter

13th October 2015

Confit pork belly and oyster

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Confit pork belly and oyster recipe below, as tried and tested by professional chefs - Why not give it a try?


  • Pork Belly Marinade
  • 2kg Pork Belly (skin and bone removed)
  • 20g Yeast Extract (marmite)
  • 15g Soft Brown Sugar
  • 100g Natural Yogurt
  • 100g Apple Cider
  • 30g Honey
  • 4g Toasted Fennel Seed (ground to a powder)
  • Salt
  • Fennel Pickle
  • 2 Bulbs of Fennel
  • 60g Riesling
  • 200g Good quality Chardonnay Vinegar
  • 300g Water
  • 70g Castor Sugar
  • 7g Salt
  • Lovage Mayo
  • 50g Lovage
  • 200g Pomace oil
  • 100g Pomace oil
  • 2 Yolks
  • 8g Dijon Mustard
  • Squeeze of Lemon Juice
  • Salt
  • Smoked Yogurt
  • 100g Good Quality Natural Yogurt (we use Katy Rodgers yogurt from Stirling)
  • salt
  • Oyster Tempura (batter)
  • 1 Large size Oyster
  • 85g Plain Flour
  • 2g salt
  • 2g Bicab of Soda
  • 20g Cornflour
  • 220ml Sparkling water


Pork Belly Marinade

Firstly season the belly with the salt and Fennel seed powder. In a bowl mix the rest of the ingredients together. Vac-pac together and leave to marinade for 12 hours. Slow cook in a water bath at 86c for 12 hours. Next press between 2 trays until cooled while still in the bag. Retain the cooking stock and reduce to a glaze to finish the pork.

Fennel Pickle

Mix all apart from the Fennel in a pot and warm on the stove until the sugar and salt have dissolved. Slice the Fennel thinly on a mandolin and add it to the pickle.

Lovage Mayo

Make a Lovage oil by blanching the lovage leaves and blending with the 100g of Pomace oil. Once blended leave for a few hours in a fridge before passing it. Next make the mayo by whisking the yolks, mustard and lemon juice together and slowly whisk in the pomace and Lovage oil, season.

Smoked Yogurt

Hang the yogurt in muslin to remove some of the water content. Once at the correct consistency smoke in a container using a smoking gun. Leave for around 30min or until the correct flavour is there.

Season lightly and transfer to a piping bag or bottle.

Oyster Tempura (batter)

Mix all except the water. Gradually whisk in the sparkling water. Shuck the oyster pat dry and dust in cornflour. Coat the oyster in the batter and fry at 180c till crisp.