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How To Make A Red Curry Pork Belly Corn Dog

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.

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Photo by Pete Pham

INGREDIENTS

6 oz Pork Belly

1 jar of World Foods Red Curry Sauce (available at Sprouts and Whole Foods)

8 oz Coconut milk

2 oz chopped cilantro

1 cup pancake mix

½ cup cornmeal

1 egg

1 cup milk

2 qts frying oil

1 corn dog stick

Pinch of salt

Pinch of baking soda

Curing Recipe

2 1⁄2 tbsp kosher salt

1 1⁄2 tbsp sugar

1 tbsp black peppercorns

1 tsp fennel seed

1 tsp caraway seed

1 tsp dried rosemary

1 tsp dried thyme

2 bay leaves

1 clove garlic, finely chopped

1) Cut pork belly into a 1”x4”x1” wiener and cure overnight (see above recipe).

2) Fry cured pork belly in hot oil (375F) until very crispy. Place “Corn Dog” stick into pork belly length-wise, and dip into Red Curry sauce. Let pork fully cool.

3) Once cooled, dip the curried pork belly into thick batter and fry. When frying, hold the corn dog in oil briefly to avoid batter sticking to bottom of fryer. Cook until golden brown.

4) Remove from oil and let cool. CAUTION: food will be very hot.

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Kettle Brand Red Curry Chips Coming to Spice Up Our Mouths in January

kettle curry

 

Last time Kettle Brand tried to spice things up, they hit us with a Sriracha-flavored chip that had our taste buds burning. Now they’ve come out with another spicy flavor, but it’s evened out with enough sweetness to make you want to finish a whole bag without looking at the calories on the back.

The Red Curry chips’ taste is a blend of red bell pepper and the sweet coconut flavor beloved in curry dishes.

Slated for a January release, Kettle will also roll out their new Roasted Garlic and Pepperoncini chips, saying they’re trying to tap into our “late-night cravings.”

Of course, the chips are gluten-free, GMO-free and any other thing-free that hipster vegans like to blurt out at random times.

Kettle already has a Red Thai Curry flavor that might be a little hotter, but you can try out both for yourself and decide on a favorite.

Keep our mouths burning, Kettle.