Ingredients

Pickled Red Onions

  • 1 cup pomegranate infused red wine vinegar
  • 1/2 cup agave nectar
  • 1 tsp. kosher salt
  • 1/2 tsp. minced garlic
  • 8 oz. thinly sliced red onions

Cornbread Fritters

  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1 cup all-purpose flour
  • 2/3 cup self-rising yellow cornmeal mix
  • 3 Tbsp. sugar
  • 1/2 tsp. baking soda
  • 1 (8.5-oz.) can creamed corn
  • 1 egg, beaten
  • 1/4 cup butter, melted
  • 1 lb. Skinless Pork Belly
  • 3 Tbsp. BBQ seasoning blend

Details

Product:

Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer

Preparation

  1. To make pickled onions, combine vinegar, agave nectar, salt and garlic in medium non-reactive saucepan. Bring to a boil over high heat; stir in onions. Bring back to a boil; remove pan from heat. Cover and refrigerate 24 hours.
  2. Cut pork belly into thin strips (about 1/4-inch thick). Cut each strip into 3 pieces; coat all sides with BBQ seasoning.
  3. To make cornbread fritters, combine dry ingredients in medium bowl; make well in center. Add remaining ingredients into well of dry ingredients; stir to combine.
  4. Heat deep fryer oil to 325°F. Deep fry pork belly strips 2 to 3 minutes until done. Drop fritter batter by tablespoons into oil; fry 2 1/2 to 3 minutes, turning over after 1 minute to brown evenly. Drain on paper towels.
  5. To serve, skewer belly strip on top of fritter. Garnish with pickled onions and barbecue sauce.