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.
- Prep Time: 10 minutes
- Cook Time: Overnight
- Total Time: 8 hours+
- Servings: 2
Cut pork belly into a 1″x4″x1″ wiener.
Combine all ingredients and pork belly in a large pot of boiling water. Place pot into fridge and let cure overnight.
Red Curry Pork Belly Corn Dog
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 2
- Advanced Course
Fry cured pork belly in hot oil (375°F) until very crispy.
Place stick into pork belly length-wise and dip into red curry sauce. Let pork fully cool.
Once cooled, dip the curried pork belly into thick batter and fry. Cook until golden brown.
#SpoonTip: When frying, hold the corn dog in oil briefly to avoid batter sticking to the bottom of the fryer.
Remove from oil and let cool. Caution: Food will be very hot.