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  • VOL 08, ISSUE 01 • WINTER 2020
Bourbon Molasses-Braised Pork Belly

Bourbon Molasses-Braised Pork Belly

w/ Crispy Fried Oysters, Green Tomato Jam & Mustard Glaze

Chef David Cunningham | Reinhart Valdosta


  • 4 ½ oz braised pork belly
  • 3 ea fried oysters
  • 3 tsp green tomato jam
  • ½ oz mustard glaze


  1. Cut pork belly into even 1 ½ oz cubes. Heat fryer oil to 350 F in a small sauce pot (or use deep fryer). Heat a minimal amount of oil in sauté pan and sear pork belly in a large skillet until crisp on the outside. Once crisp, add about 2 cups of the reserved braising liquid to the skillet and allow pieces of pork belly to reduce to glaze.
  2. Drizzle plates with mustard glaze. Place pieces of seared and glazed pork belly on top of the mustard glaze. Top each piece of belly with a dollop of green tomato jam. Lightly bread ea oyster and quickly fry until golden brown. Place one on top of ea pork belly. Garnish with thinly cut green onions.

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