Meal ideas at your speed.

Image Courtesy of @holly_tasteandsee

Holly’s Crispy Pork Bellies and Jalapeno Cheddar Cornbread with Hot Honey

Ingredients

• 2 AdapTable® Meals Boneless Pork Bellies (Smokey Applewood or Brown Sugar)
• Cooking spray

• 2.5 C all-purpose flour
• 1.5 C yellow cornmeal
• 1/2 C sugar
• 2 Tbsp baking powder
• 2 tsp salt
• 2.5 C milk
• 3 extra-large eggs, lightly beaten
• 1/2 lb (2 sticks) unsalted butter, melted
• 12 oz shredded sharp Cheddar, divided
• ½ C chopped green onions (about 6 green onions)
• ½ C tablespoons seeded and minced fresh jalapeno peppers
• ¼ canola oil to grease the pan

• 1 C honey
• 2 Tbsp apple cider vinegar
• 2 Tbsp hot sauce
• 1 tsp smoked paprika
• 1/2 tsp cayenne
• 1/2 tsp salt

Directions

1. Preheat the oven to 300 degrees F.
2. Cook 1 hour 15 minutes.  Then broil for 2 minutes to make it extra crispy.
3. Remove from the oven and allow the pork belly to rest for 3 minutes.
4. Cut the strips into 2-inch pieces and toss with 1/3 cup of the hot honey.
5. Place one piece of pork on each piece of cornbread.
6. Drizzle with hot honey and garnish with chopped jalapeno and sliced green onions.

1. Preheat the oven to 400 degrees F.
2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine the milk, eggs, and butter.  Stir the wet ingredients into the dry until most of the lumps are dissolved. Do not overmix.
4. Mix in 2 cups of the shredded Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
5. Pour canola oil into a 9x13 baking dish and place in the oven for 5 minutes to heat it up.
6. Next, pour the batter into the baking dish while still hot and bake for 20-25 minutes, or until a toothpick comes out clean.  Cool and cut into 2x2 inch pieces, then cut each one in half height wise so they are shorter pieces.

1. Place all ingredients in a small saucepan over medium heat. Stir to combine and heat until the mixture comes to a boil.  Turn down and simmer 3 minutes, stirring occasionally.  Remove from the heat.

Meal ideas at your speed.

Image Courtesy of @cookathomemom

Laura’s Pommes Anna

Ingredients

• 1 package of AdapTable® Meals Smokey Applewood Pork Belly
• 6 medium Yukon or russet potatoes
• 1/2 C unsalted butter
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 Tbsp fresh rosemary, minced (or substitute 1/2 teaspoon dried rosemary)
• 1 Tbsp fresh thyme, minced (or substitute 1 teaspoon dried thyme)

Directions

1. Preheat the oven to 350°F
2. Lay the pork belly slices on a parchment or foil lined sheet pan, leaving a bit of space between each piece. Melt the butter and mince the herbs. Mix the herbs, seasonings, and butter together in a bowl. Slice the potatoes into thin rounds.
3. Reserve about 1/2 C of the melted butter mixture. Mix together the potatoes, herbs, and the other 1 C of the seasoning and butter mixture, working the butter and herbs onto each side of every potato slice as best you can.
4. Grease the muffin tin with some of the reserved melted butter. Stack the slices of potatoes up to the top of the muffin cups, then brush a little more butter on the top of the potato stacks.
5. Place the baking sheet and muffin tin in the oven, and bake for 45 minutes, stopping halfway to flip the pork belly slices.
6. Near the end of cook time, pull the potatoes out of the oven and use a fork or butter knife to gently release the edges of the stacks. Check the bottom of the potato stacks to make sure they aren’t burning.
7. Remove the muffin tin from the oven. Carefully remove the potato stacks from the muffin tin.
8. Allow the pork belly to cook for another 10-15 minutes, then remove the sheet pan from the oven. Allow the pork belly slices to rest for about 5 minutes, then slice into bite-sized pieces.
9. Set 1-2 pieces of pork belly on every potato stack, using a toothpick to secure them in place. Sprinkle with sea salt, pepper, and a little more fresh thyme, and serve!

Meal ideas at your speed.

Mustard and Applewood Pork Belly Crostini

Ingredients

• AdapTable® Meals Smokey Applewood Pork Belly
• Baguette or French bread
• Olive oil
• Salt and pepper, to taste
• Stone ground mustard
• Arugula
• Scallions (for garnish)

Directions

1. Cook pork belly according to instructions on package.
2. Make the crostini.
3. Slice a baguette or French bread diagonally to your desired thickness.
4. Brush with olive oil and sprinkle with salt and pepper. Bake at 350 F for 5-10 minutes on each side, until crisp.
5. Once finished cooking, remove pork belly from heat and let rest for 3 minutes.
6. Cut pork belly slices in half.
7. Spread stone ground mustard on each crostini and add 2-3 arugula leaves on top.
8. Add pork belly to each crostini and garnish with scallions.

Meal ideas at your speed.

Brian’s Pork Belly Deviled Eggs

Ingredients

• AdapTable® Meals Smokey Applewood Pork Belly
• Deviled Eggs
  • 6 hard-boiled eggs, peeled
  • 1/4 C mayonnaise
  • 2 Tbsp stone-ground mustard
  • 1 tsp paprika
  • Salt and pepper to taste
• Chives (for garnish)

Directions

1. Cook pork belly according to instructions on the package.
2. Make the deviled eggs.
3. Cut each hard-boiled egg in half lengthwise and remove the yolks.
4. Add the yolks to a bowl with mayonnaise, stone-ground mustard, a pinch of paprika, and salt and pepper to taste. Mix thoroughly with a hand mixer until evenly distributed and fluffy.
5. Add yolk mixture to a pastry bag.
6. Fill each egg white with the yolk mixture and top with a sprinkle of paprika.
7. Once finished cooking the pork belly, remove from heat and let rest for 3 minutes.
8. Cut pork belly slices in quarters.
9. Add pork belly to the top of each deviled egg and garnish each deviled egg with chives.