Discover an unforgettable taste of state fair delights with our Smoked Pork Belly Corn Fritters! Delight in succulent pork belly bursting with smokey flavor, combined with crispy fried goodness. These irresistible treats will make you crave for more - don't forget to make enough to share!
WHAT YOU’LL LOVE
- Six-hour smoked belly: Strips of pork belly smoked at 225°F until very tender, around 210°F inside, render their fat and turn soft enough to cut into bites.
- Mustard binder and Hot rub: A thin coat of mustard barbecue sauce holds Killer Hogs Hot BBQ Rub in place, so the belly picks up a spicy, sweet bark.
- Beer, buttermilk, and cornmeal batter: Flour, cornmeal, hot rub, buttermilk, puréed creamed corn, and farmhouse ale make a batter that clings and fries up golden with a corn-bread flavor.
- Two-minute fry: Because the belly is already cooked, 375°F oil only needs to brown the coating, so you get a crisp shell around a tender center.
Pork Belly Corn Fritters
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
12
Prep Time
25 minutes
Cook Time
6 hours 2 minutes
Calories
700
Here’s a recipe that brings together succulent smoky pork belly and the crispy fried goodness of all the other state fair favorite foods. These smoked Pork Belly Corn Fritters are nearly impossible to stop eating, so make sure you’ve got plenty to go ’round!
Ingredients
- 2.5 lb slab of pork belly, sliced into 1.5” strips
-
House of Q Slow Smoke Gold Mustard BBQ Sauce
-
Killer Hogs Hot BBQ Rub
- 2 quarts vegetable oil, for frying
-
Firebug Mild Grillin’ Sauce
- 1 2/3 cup all purpose flour
- 1 1/3 cup corn meal
-
2 tbsp Killer Hogs Hot BBQ Rub
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 cup creamed corn, puréed
- 1 cup Boulevard Brewing Co. Tank 7 Farmhouse Ale
For the corn fritter batter:
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 225°F, set up for smoking.
Slather the strips of pork belly with a thin layer of House of Q Slow Smoke Gold Mustard BBQ Sauce. Season all surfaces with Killer Hogs Hot BBQ Rub.
- Spread out the strips of pork belly on the second shelf of the smoker. Smoke for about 6 hours until very tender when probed, roughly 210°F internal temperature. Remove from the grill and rest 10 minutes.
In a Lodge 7 Quart Dutch Oven, preheat the 2 quarts of oil to 375°F.
- Combine all fritter batter ingredients in a mixing bowl and whisk to combine.
Slice the strips of pork belly into two-bite portions. Dip each pork bite in the batter, then drop directly into the hot oil. Cook until golden brown for about 2 minutes, turning with a slotted spoon halfway through, until golden brown in color. Remove from the oil and drain on paper towels.
Serve hot with Firebug Mild Grillin’ Sauce, for dipping.
Recipe Note
Recipe FAQ
Why smoke the pork belly until it reaches about 210°F?
Pork belly is rich in fat and connective tissue. At roughly 210°F, the fat has rendered and the meat is very tender when probed. That's far above the 145°F USDA minimum for pork, so the higher target is for texture.
Why rest the belly for 10 minutes before slicing it?
A short rest lets the rendered fat and juices settle, so the slices hold together and the belly is easier to handle.
Why add creamed corn to the batter?
Puréed creamed corn adds moisture, sweetness, and corn flavor to the batter, so the fritters taste like corn bread around the pork.
Why use both buttermilk and beer?
Buttermilk tenderizes and gives the batter tang, and the beer's carbonation lightens it so it fries up crisp instead of heavy.
Why fry for only about 2 minutes at 375°F?
The belly is already fully cooked, so the fry only needs to brown and crisp the batter. Hold the oil at 375°F and fry in small batches so the temperature doesn't drop.
Why cut the belly into two-bite pieces?
Smaller pieces fry evenly, are easy to dip, and make a neat finger food for a crowd.
How do I handle the frying oil safely?
Use a deep pot filled no more than halfway, as the recipe does with 2 quarts in a 7-quart Dutch oven. Lower the pieces in gently, keep water away from the oil, and let it cool completely before discarding it.
Can I smoke the belly ahead of time?
Yes. Smoke it a day ahead, chill it, and keep it refrigerated for up to 3-4 days. Cold belly is also easier to slice. Batter and fry it just before serving.
How should I store leftovers?
Refrigerate within 2 hours of cooking. Fried fritters keep for about 3-4 days and reheat best uncovered in a hot oven so the coating re-crisps.
How indoor-friendly is this recipe?
3 out of 5. A low oven (about 250°F) can cook the belly until tender, and the fry works on a stovetop, though you'd lose the smoke flavor.
Recipe Highlights
Slow-smoked belly: Tender, rendered, and smoky.
Mustard binder and Hot rub: Build a spicy-sweet bark.
Beer and buttermilk cornmeal batter: Fries up light and crisp.
Quick fry: Browns the coating without overcooking the pork.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.84 oz
- per serving
- Calories
- 700
- Carbs
- 43 grams
- Protein
- 12 grams
- Fat
- 50 grams
- Sodium
- 361 milligrams
