House-made hushpuppies, breaded and stuffed with pork belly and served with a jalapeño jelly for dipping.

In a skillet over medium heat, cook the pork belly until crispy. Drain excess fat and chop into small pieces.

Cook the Pork Belly

In a large bowl, mix together cornmeal, all-purpose flour, baking powder, sugar, and salt.

Make the Batter

In another bowl, whisk together the egg and buttermilk. Add the chopped green onions and cooked pork belly.

Pour the wet mixture into the dry ingredients, stirring until just combined.

In a deep pot, heat vegetable oil to 350°F (175°C).

Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Serve warm with jalapeño jelly for dipping.