Pork Milanese
Oyster Aïoli, Parsley Oil, Celery, Cerignola Olives, Cilantro Flowers
Chef Ray Melendi of Ostia | Houston, TX
Adapted by StarChefs | September 2025 | Photo: Will Blunt
INGREDIENTS
Brined Pork:
Yield: 4 quarts
½ cup fennel seeds
½ cup coriander seeds
½ cup black peppercorns
¼ cup mustard seeds
⅛ cup allspice berries
2 cups kosher salt
1½ cups granulated sugar
3 guajillo chiles, seeded
1 bunch fresh thyme
5 bay leaves
Bone-in pork loin, cut into chops
Parsley Oil:
2 cups neutral oil
1 bunch parsley, roughly chopped
Oyster Aïoli:
85 grams shucked oysters
40 grams distilled white vinegar
2 egg yolks
2 cloves garlic
Zest of 3 lemons
10 grams fish sauce
Kosher salt
Ground black pepper
Dressed Celery:
Thinly sliced celery stalks
Lemon juice
Kosher salt
Fresh coriander leaves
To Assemble and Serve:
Oil for frying
All-purpose flour
Whole eggs
Panko breadcrumbs
Pitted Cerignola olives, chopped
Cilantro flowers
METHOD
For the Brined Pork:
In a pot over medium heat, toast spices until fragrant. Add 4 quarts water, salt, sugar, chiles, thyme, and bay leaves. Bring to a simmer, then remove from heat and let steep 20 minutes. Strain and let cool. Place pork chops in a shallow baking dish. Cover with enough brine to submerge. Cover and refrigerate 6 hours.
For the Parsley Oil:
In a pot over medium heat, warm oil. In a Vitamix Commercial blender, add parsley. With the machine running on low speed, slowly stream in hot oil until mixture is fully emulsified. Return mixture to pot and bring to a boil. Strain through a cheesecloth and let cool over an ice bath. Transfer to a squeeze bottle and refrigerate.
For the Oyster Aïoli:
In a Vitamix Commercial blender, purée oysters, vinegar, yolks, garlic, lemon zest, and fish sauce until smooth. With the machine running on low speed, slowly stream in 275 grams Parsley Oil until mixture is fully emulsified. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Dressed Celery:
In a mixing bowl, dress celery with desired amount lemon juice and salt. Toss with fresh coriander. Set aside.
To Assemble and Serve:
In a fryer, heat oil to 350°F. Place flour, egg, and panko breadcrumbs in a three separate shallow dishes and set aside. Remove Brined Pork from liquid. Rinse and pat dry. Place on a clean work surface and pound to even thickness. Dredge in flour, egg, and panko breadcrumbs. Add to hot oil and fry until golden brown and cooked through. Transfer to a wire rack and let drain. Place 1 dot Oyster Aïoli into the center of a serving plate. Top with fried Brined Pork. Smother with Oyster Aïoli. Garnish with 7 pieces olives, Dressed Celery, and cilantro flowers.
