- 1 pound cured pork belly cut into lardon strips
- 1 cup sliced scallions, greens and white
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 cup anaheim pepper
- ½ cup sliced garlic
- 2 cups roasted chicken stock
- 12 cups medium to small diced dried cornbread
- 1 tablespoon tabasco hot sauce
- 1 tablespoon chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 1 teaspoon aleppo pepper
- 24 fresh oysters to shuck or 1 pint shucked oysters, drained save the liquor
- 2 eggs, beaten
- Preheat the oven to 350 degrees, butter a 2 quart baking dish, or casserole.
- Render the lardon in a crowded sauce pan at medium heat until the lardons are cooked but not crispy. Scoop out the lardons and reserve the fat.
- Add the onion, bell pepper, anaheim, and scallions to the pan and saute for 3-5 minutes. Add the garlic, salt and aleppo and saute another 2-3 minutes. Turn off the heat and add the sage.
- In a large bowl combine the vegetable mix, cornbread, lardons, chopped parsley and oysters. Add the chicken stock and eggs, if mixture is dry, add come of the drained oyster liquor. Transfer mixture to the butter dish and bake uncovered until the top is firm and crispy.