Add extra virgin olive oil, pouring slowly as you combine. Remove from heat.Butter milk fried oyster salad IngredientsOysters 10-12 nosButtermilk 50 mlFlour 50 gmBacon 50 gmMixed greens 150 gm(Iceberg, Romaine, Lollo Rossa, Arugula)Grain mustard dressing 10 gmFor Mustard dressing:2 tbsp grainy (seeded) mustard150 ml of extra virgin olive oil2 tbsp lemon juice (about one lemon)1-2 garlic cloves (finely crushed)Freshly ground salt and pepper Method Put aluminum perfume cap your mustard, garlic and lemon juice in a small bowl (and combine well with a fork). Drain pork from marinade and reserve. Cut into dices and set aside. Combine peanut oil, extra garlic and remaining soy sauce in a jug and drizzle over the salad. Whisk well with a fork — the mixture will be quite thick. Add to the bowl with the Lychee and Asian baby greens salad and toss to combine.Shuck — Shucking an oyster simply means prying open the oyster shells with a blunt knife, cleave the oyster meat from it and rinsing it under running water.

Assemble on a plate and garnish with the rest of bacon and fried oysters. Transfer to a plate and set aside for 10 minutes to rest. Gently toss to combine. Taste and season with salt. Cover with plastic wrap and place in the fridge for an hour to marinate, turning occasionally. Coarsely chop and set aside until required.

In an oven, cook bacon till crisp. Remove the oysters and dredge in flour and deep fry till crisp.Thickly slice the pork across the grain. Season with salt and pepper.(Recipe courtesy Chef Asmic Raj, the EAST, Chef de Cuisine, Crowne Plaza Bengaluru).Add mustard dressing and toss well, making sure the greens are evenly coated. Cook on preheated grill, brushing occasionally with marinade, for eight minutes each side or until juices run clear when pierced with a skewer. Taste and adjust ingredients to your liking.Preheat a barbecue grill or chargrill on medium-high.In a mixing bowl, add greens, half the amount of bacon and fried oysters. Pat dry with a paper towel and soak in the buttermilk for 10-15 minutes.

Store in glass jar/ bottle in the fridge — and serve with fresh salad green Method‘Shuck’ oysters and rinse meat under chilled water to remove any dirt. Combine five spice, garlic and 2 tbsp soy sauce in a jug, pour over pork. Remove from oil and drain on paper towel. Serve immediately for two people. Cook walnuts, tossing occasionally, for two minutes or until toasted.Place pork fillets in a large glass bowl. (Recipe courtesy Chef Manu Chandra, Olive Beach)Chargrilled Pork with Lychee saladIngredients55 gm walnut (peeled)400 gm pork tenderloin3 tsp Chinese five spice2 garlic clove (crushed)80 ml soy sauce50 gm pokchoy (cleaned)50 gm baby spinach (cleaned)l2 lychees (peeled and deseeded)60 ml peanut oilSalt to tasteMethodHeat a small non-stick frying pan over medium heat. Turn to coat.While the pork is resting, place Asian baby greens, lychees and walnuts in a large bowl