Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of skin-on pork belly into 1-inch cubes and toss with 2 tablespoons of Cajun seasoning.

2. 2

   Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 375°F (190°C) and carefully flash-fry the pork belly cubes in batches for 3-5 minutes until deeply golden brown and crispy, then remove and drain on a paper towel-lined plate.

3. 3

   In a small bowl, combine 0.5 cup of mayonnaise, 2 tablespoons of Creole mustard, 1 tablespoon of lemon juice, 1 minced garlic clove, and 1 teaspoon of hot sauce to create the spicy Creole aioli; mix well and refrigerate until serving.

4. 4

   Melt 1 tablespoon of unsalted butter in a separate skillet over medium heat and sauté 0.5 cup of diced yellow onion, 0.5 cup of diced green bell pepper, and 0.25 cup of diced celery for 5 minutes until softened.

5. 5

   Add 2 cups of frozen corn kernels to the skillet and cook for another 5-7 minutes, stirring occasionally, until the corn is tender.

6. 6

   Stir in 0.25 cup of heavy cream, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the corn mixture, simmering for 2-3 minutes until slightly thickened to form the Corn Maque Choux.

7. 7

   Serve the hot, crispy Cajun flash-fried pork belly bites immediately with a generous dollop of the spicy Creole aioli and a side of the creamy Corn Maque Choux.