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Pork Belly Cornbread Muffins
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Pork Belly Cornbread Muffins

Mini cornbread muffins filled with a tender piece of slow cooked bbq pork belly. Topped with a pickle and some hot sauce!
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Keyword: Baking, Spicy, stuffed
Servings: 24 mini muffins
Calories: 244kcal

Equipment

Ingredients

Pork

  • 1.5 pounds boneless, skinless pork belly cut into 1 inch squares
  • 2 tablespoons mustard
  • 1 tablespoon gochujang
  • 1/4 cup cider vinegar
  • 5 cloves garlic smashed
  • 1 tablespoon smoked paprika
  • 1 tablespoon cajun seasoning
  • 1 tablespoon cumin
  • 1 tablespoon Mexican chili powder
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Muffins

  • 1 cup flour
  • 1/2 cup medium grain cornmeal
  • 1/2 cup masa harina or corn flour (these are not the same, but either could be used)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 16 ounces sour cream (1 container)
  • 1.5 cups milk (approx)

other

  • lots of high heat spray oil
  • pickles
  • hot sauce

Instructions

  • Preheat oven to 300. Add the pork and all the pork ingredients to a wide baking dish. Mix well. Place in the oven and cook about 3 hours, stirring every hour, until super tender. Allow to cool for a half hour before using, or store in the fridge until ready to use.
  • Prep the muffin tin - cut parchment rounds that are slightly larger than the bottom circumference of the muffin areas. Spray the pan, then press the rounds in so they cover the bottom and go slightly up the side - less than half way up is ideal. Make sure to really press them in so they are stuck and touching the bottom. Spray the pan again.
  • Preheat oven to 425
  • Mix the dry cornbread ingredients in a bowl. Add the sour cream to a 4c liquid measuring cup. Pour in the milk until you have 3 total cups. Crack in the eggs and whisk this mixture until fully smooth and combined.
  • Pour the sour cream mix into the dry ingredient bowl and whisk until fully combined.
  • Add a good spoonful of the muffin mix into each muffin spot, so it goes up a little less than half way. Add a chunk of pork belly to each, pressing it down a little, and cutting any pieces of pork that feel too big. You will have a little extra pork.
  • Add another spoonful of the cornbread mixture on top of the pork to cover, making sure the top of the cornbread mix is slightly below the edge of each muffin spot
  • Cook for 25 minutes until the muffins are puffed up and you can see some browning around the edges.
  • Allow to cool for 5 minutes, then use a knife to pop the muffins out. Serve with pickles and hot sauce.

Nutrition

Calories: 244kcal | Carbohydrates: 12g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 390mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg