I am absolutely thrilled to be back today with American Family Insurance and my #SundaySupper family. Our theme is one that I think everyone can relate to – cooking one meal that can be repurposed into a second dinner or even better a third!
Now I’m not just talking about heating up some leftovers here, this is about taking your meatloaf and making sandwiches out of it the next day. Perhaps making a big batch of of meatballs and sauce and then going for quick and easy meatballs subs for a dinner after a busy weeknight. My favorite out of all the options though? Braising some meat, perhaps a little cider braised pork belly? Then taking that left over cold pork belly, chopping it up into cubes and tossing it into a potato hash for breakfast for dinner. Pure perfection in my book!
First though, let’s take a step back and talk about our pork belly. I was looking for a hearty, fall flavored meal for my #SundaySupper and the combination of pork braised in apple cider, and farm fresh apples just called my name. This is a meal that will warm your body after a day outside and fill your home with incredible smells. Despite the long cooking time, it’s a mostly hands off dinner, so get it going early and enjoy the smells.
Do you have a favorite recipe that makes a great second day meal? Then you should absolutely enter American Family Insurance’s “Share Your Recipe” sweepstakes that they are having; for 6 weeks there is a weekly prize of a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit: https://contests.amfam.com/familydinnertable/
- 1 – 2¼lb boneless pork belly
- kosher salt and black pepper
- 1 medium onion, thinly sliced
- 1 gala or fuji apple, cored and thinly sliced
- 2 carrots, peeled and roughly chopped
- 12oz apple cider
- 1 cup low-sodium chicken stock
- 3 sprigs of fresh thyme
- ½ tablespoon cornstarch
- ½ tablespoon unsalted butter
- If your pork belly still has the skin attached, remove and cut away any excess fat. Score the top of the pork belly with a sharp knife in a criss cross pattern. Cut the pork into three even pieces and season generously on both sides with salt and pepper.
- In a dutch oven or braising dish on medium heat place the pork belly fat side down and sear for 10 minutes or until the fat is golden brown. Flip and sear for an additional 5 minutes. Remove and place on a paper towel lined cutting board.
- Remove all but 1 tablespoon of excess grease and add the onions. Sauté until soft, about 10 minutes.
- Place the pork belly back on top of the onions, then arrange the apple slices and carrots around the pork.
- Pour the apple cider and chicken stock into the pan and top with the fresh thyme.
- Heat your oven to 325 degrees, cover the pot and transfer to the oven.
- Braise the pork for an hour and a half. This can be done a few hours ahead of time and refrigerated before dinner.
- Before serving dinner, strain the sauce into a small saucepan, discarding the solids and bring to a boil.
- Mix the cornstarch with a small amount of water and whisk into the gravy. Bring back to a boil and whisk in the butter. Cook for another 2 minutes until thickened.
- In a cast iron pan on medium heat, sear the pork belly fat side down until heated through.
- Slice each section in half and serve with a salad of bitter greens, apples, lentils and the gravy.
Don’t forget to check out all the amazing recipes we have lined up for you this week!
- Apple Cider Braised Pork Roast by Magnolia Days
- Bacon Cheeseburger Meatloaf by girlichef
- Baked Barbecue Chicken by Alida’s Kitchen
- Brined and Roasted Turkey by Growin Up Gabel
- Chicken Cacciatore by Cindy’s Recipes and Writings
- Cider Braised Pork Belly by The Girl In The Little Red Kitchen
- Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
- Coffee Rubbed Ham by Curious Cuisiniere
- Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
- Herb Crusted Roast Beef by Crazy Foodie Stunts
- Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
- Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
- Pork Tinga by Juanita’s Cocina
- Roast Psycho Chicken by That Skinny Chick Can Bake
- Roasted Chicken with Potatoes and Vegetables by Hezzi-D’s Books and Cooks
- Shrimp Scampi & Sushi by NinjaBaking.com
- Slow Cooker Barbecue Chicken by In The Kitchen With KP
- Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
- Spicy Turkey Meatloaf by Runner’s Tales
- Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement
Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.