200g diced pork back fat Recommendation: Pork by Plantagenet Pork
1 teaspoon smoked salt
30ml olive oil
10ml Worcestershire sauce
25ml fermented tomato sauce
2 dozen young pearl oysters (Akoya) Recommendation: Akoya Oyster by Leeuwin Coast
- Render pork fat. Crisp up fatty scraps and season for garnish.
- When rendered measure out 100ml. Cool till starting to solidify, but not hard, then whip rendered fat in a kitchen aid till thick like a merengue.
- Emulsify smoked salt and olive oil into fat.
- To create fermented tomato sauce, dice a heap of tomatoes with a bit of chilli and garlic, then sprinkle over 2% of their weight in salt and leave sit covered on the bench for a week to ferment, then puree. (Tip: Use the leftover sauce for burgers, oysters, pasta or whatever you like tomato sauce with)
- Gently whisk the Worcestershire sauce and fermented tomato sauce through the mixture. This can be stored in fridge for up to a month.
- To serve, shuck and then BBQ pearl oysters in the shell for 1 min to “just” cook, then take off heat and spoon into each shell a teaspoon of “Kilpatrick” sauce, sprinkle with pork fat scraps and serve with lemon.