BBQ Belly Cornbread Fritters

BBQ Belly Cornbread Fritters

House-made pickled red onions, layered on top of cornbread fritters, and topped off with deep fried pork belly.



  • 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


  • 1 cup shredded cheddar cheese
  • 1 cup all-purpose flour
  • 2/3 cups self-rising yellow cornmeal mix
  • 3 tbsp sugar
  • 1/2 tsp baking soda
  • 8.5 oz can creamed corn
  • 1 beaten egg
  • 1/4 cup melted butter
  • 1 lb skinless pork belly
  • 3 tbsp bbq seasoning blend


  1. To make pickled onions, combine vinegar, agave nectar, salt and garlic in medium, non-reactive saucepan. Bring to boil over high heat; stir in onion. 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 325F. Deep fry pork belly strips 2 to 3 minutes until done. Drop fritter batter by tablespoons into oil; fry 2.5 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 bbq sauce.
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