- May 3, 2026
- 66
- 259
I am always trying new ways to use leftover BBQ bonus points if it is a nontraditional use. Since I had some pork belly left over from last weekend, I tried something new to me, at least: Pork Belly Corn Dogs.
Pour the batter into a tall, narrow container to make dipping the skewered pork belly easier.
Cut the cold pork belly into roughly ½–¾-inch pieces and thread 3–4 pieces tightly onto each bamboo skewer. My initial test photo below shows pieces that were larger and spaced farther apart than ideal. Keeping them smaller and pressed tightly together should prevent excess batter from collecting between them.
The first batch had a slightly thicker coating than I wanted, but the concept worked extremely well. Next time, I will thin the batter with a little additional buttermilk and allow more of the excess to drain before frying.
As a bonus, the leftover corn-dog batter can be cooked in a greased cast-iron skillet as a johnny cake rather than discarded.
Corn-dog batter
- ½ cup yellow cornmeal, fine or standard grind
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup buttermilk
Pour the batter into a tall, narrow container to make dipping the skewered pork belly easier.
Cut the cold pork belly into roughly ½–¾-inch pieces and thread 3–4 pieces tightly onto each bamboo skewer. My initial test photo below shows pieces that were larger and spaced farther apart than ideal. Keeping them smaller and pressed tightly together should prevent excess batter from collecting between them.
Battering and frying
- Dip each pork-belly skewer directly into the batter.
- Lift and allow the excess batter to drain.
- Give it a gentle turn if needed to prevent a bare side. Minor thin spots will puff up and fill in during frying.
- Fry at approximately 350°F until deep golden and crisp.
- Drain on a wire rack.
The first batch had a slightly thicker coating than I wanted, but the concept worked extremely well. Next time, I will thin the batter with a little additional buttermilk and allow more of the excess to drain before frying.
As a bonus, the leftover corn-dog batter can be cooked in a greased cast-iron skillet as a johnny cake rather than discarded.
