The week before last when I was not feeling well and had spent a couple of days lying down due to back pain I was so grateful that I fill our freezer with homemade meals. To just take a home cooked meal out of the freezer and just ding in the microwave is a God send. Late last year I had stocked our freezer up and took photos with the intention of blogging some of these recipes but with one thing and another I never got round to it. The ease at which I could prepare a meal for the three of us whilst unwell has prompted me to sit down and write up some of these recipes.
A favourite of mine is Slow Braised Pork Belly. It’s really easy to prepare and then just pop in the slow cooker for a few hours while you get on with your day. As with all slow cooker meals I always prepare extra so I can freeze further meals for late.
- 2 large white onions, peeled, halved and sliced
- 1.5kg pork belly, with rind removed but the fat left on
- sea salt and freshly ground black pepper
- 1 quantity olive oil mash
- 1 litre good-quality dry cider (do not use sweet cider)
- 150ml runny honey
- 1 beef stock cube
- 1 tablespoon of apple sauce
This recipe feeds 4. I cooked double quantities to enable some to be frozen for another meal.
Season the pork.
Dry-fry the pork on both sides until golden brown, ensuring that all sides of the meat are sealed. Remove from the pan and set aside to rest for 3–5 minutes. (Most of the fat should have been released during this stage.)
And apple sauce.
Serve this with caramelised onion mashed potato.
Can be frozen for up to 4 weeks in individual or family sized portions.
Linking up with Tasty Tuesdays.