How To Make A Red Curry Pork Belly Corn Dog
The corn dog can be a tricky dish to master. Sometimes, you get lucky and find yourself holding the crispiest, most delicious piece of deep fried heaven on Earth. And other times, you’ll wind up with soggy, 99-cent mystery-meat on a stick from a lackluster carnival. There’s no in-between.
Case in point: Keith Prante’s mouth-watering recipe for Red Curry Pork Belly Corn Dog. Dipped and deep fried in a bomb all-natural Red Curry Sauce from World Foods (you can find their sauces near you here), it is superb to say the least and is definitely going to be setting a new standard for breaded meats everywhere.
With that cured-and-curried pork belly on the inside and sweet, golden-brown breading on the outside, this bad boy will take your tastebuds on a carnival ride of their own. Trust us—the proof is in the pork.
Photo by Pete Pham
INGREDIENTS
6 oz Pork Belly
1 jar of World Foods Red Curry Sauce (available at Sprouts and Whole Foods)
8 oz Coconut milk
2 oz chopped cilantro
1 cup pancake mix
½ cup cornmeal
1 egg
1 cup milk
2 qts frying oil
1 corn dog stick
Pinch of salt
Pinch of baking soda
Curing Recipe
2 1⁄2 tbsp kosher salt
1 1⁄2 tbsp sugar
1 tbsp black peppercorns
1 tsp fennel seed
1 tsp caraway seed
1 tsp dried rosemary
1 tsp dried thyme
2 bay leaves
1 clove garlic, finely chopped
1) Cut pork belly into a 1”x4”x1” wiener and cure overnight (see above recipe).
2) Fry cured pork belly in hot oil (375F) until very crispy. Place “Corn Dog” stick into pork belly length-wise, and dip into Red Curry sauce. Let pork fully cool.
3) Once cooled, dip the curried pork belly into thick batter and fry. When frying, hold the corn dog in oil briefly to avoid batter sticking to bottom of fryer. Cook until golden brown.
4) Remove from oil and let cool. CAUTION: food will be very hot.
