09/11/2026
That’s not a hot dog. It’s smoked pork belly dipped in corn-dog batter and fried golden.
PORK BELLY CORN DOGS
• Cold, cooked smoked pork belly, cut into strips
• Bamboo skewers
• Oil for frying
BATTER
• ½ cup yellow cornmeal, fine or standard grind
• ½ cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup buttermilk to start, plus more as needed
METHOD
Whisk the dry ingredients together, and then mix in the egg and ½ cup of buttermilk.
Rest for 5 to 10 minutes to hydrate the cornmeal, then add more buttermilk a little at a time until the batter reaches pancake batter consistency: pourable, but still thick enough to coat the pork.
Thread the pork belly strips lengthwise onto skewers. I dipped mine directly into the batter without dusting them with flour.
Pour the batter into a tall, narrow container. Dip each skewer, lift, and gently turn while letting the excess drain.
Fry at approximately 350°F until the coating is golden and crisp and the pork belly is heated through.
Drain on a wire rack and enjoy.
What’s your favorite nontraditional way to use leftover BBQ?
