Taking Over Sunday Dinners: Braised Pork

With most Italian Americans, Sunday dinner is the most important meal of the week. It’s usually a hearty fare with every kind of meat thrown in a vast pot of sauce with pasta and some sort of fried goodness. No one would dare miss these meals. They’re a time to catch up and enjoy life over an epic meal.

And few people do it as well as Mama and Papa B.

Unfortunately Papa B. had shoulder surgery recently and will be out of commission for the next several months. While Mama B. takes care of my dad, I’ve thrown my hat into the ring and taken over! Now, I love the traditional foods that are usually served on Sundays, but after thirty-three years of life on this earth I’ve felt a need to spice things up a bit.

We watched the Giants play the Cowboys, and nothing goes better with football than comfort food. I made the braised pork from applewood restaurant, as featured in The New Brooklyn Cookbook.This recipe is suggested as a starter; however I was cooking for quite a few hefty people and had to adjust the recipe. This is a fantastically filling and soothing dish. It takes quite a few hours to make, so I suggest starting early. The recipe is easy to follow and contains ingredients that any household would have. The aroma is quite alluring as it fills the house for the hours it takes to cook. The slow cooking resulted in an amazingly tender pork that melted in your mouth with every bite.

My dad at first was hesitant to try this dish, but after his third helping I was able to say it was a huge success!

6 Responses to “Taking Over Sunday Dinners: Braised Pork”
  1. Keith says:

    I’ve been the recipient of many of Frank’s culinary creations and I can honestly tell you that this must have been a delicious meal. The pictures made me hungry just looking at so I’ll be demanding that he make it special order for me the next time. Which leaves me with only one question “Why was I not invited this time?” Sunday is always a great meal at his place and you will never leave hungry.

  2. Cynthia Bumbalo says:

    Being Hispanic, my family is use to making the “Pernil” in other words, Pork Shoulder in the oven seasoned with all these spices. However, after I walked into my kitchen as my Husband was making the Braised Pork, I was like Oh my Gosh, it smells amazing. Needless to say after 4 hours of cooking, he made me taste the first piece and WOW is all I can say. It was so tender, juicy and finger licking good.

  3. Sal Manno says:

    Thank you for bringing a little life to Pork! I can’t stand pork chops but when I see pork cooked in this manner it is so much more appealing. I think it’s great that you show the possibilities with this type of meat. For sure we all think of Beef and Chicken meals before pork so these pictures are giving me some ideas!

  4. liz kramer says:

    Looks Great! Pork is always a favorite in my household, and I can’t wait to attempt this dish!!!

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