A Taste of Pennsylvania Cookbook

VEGETABLE DAYBraised Apple CiderPork Bellywith Winter RisottoPORK BELLY:4 oz. olive oil1 lb. fresh pork belly3 Tbsp. kosher salt2 Tbsp. black pepper3 Tbsp. fresh thyme1 lb. leeks, cut and cleaned1 yellow onion, julienned2 lb. Pennsylvania apple ciderRISOTTO VEGETABLES:1 lb. Pennsylvania spaghettisquash1 lb. Pennsylvania acornsquash2 oz. olive oil1 Tbsp. salt1 tsp. black pepper1 tsp. ground nutmeg1 tsp. vanilla bean1 Tbsp. fresh ginger root1⁄4 lb. Pennsylvania poblanopeppers, medium dice1⁄2 lb. Pennsylvania RedDelicious apples, unpeeled,medium dicepresented by Spencer MundyCorporate Chef, SYSCO Food Services of Central PAYields: 4 servingsPork BellyPreheat oven to 300˚F.Remove skin from pork belly. Cut 4 portionsof belly weighing about 4 ounces each.(After braising it, you will end up withabout 2- to 3-ounce portions due to waterweight loss.)Season each piece of pork belly with1 tablespoon kosher salt, 1 tablespoonblack pepper and 1 tablespoon thyme. Heatcast iron skillet or sauté pan until hot;then add 1 ounce of oil and sear all sides ofpork. After all sides are seared, add leeks,yellow onion and the apple cider.Braise in oven for 2 to 3 hours or untiltender. After cooking process is finished,strain liquid, reduce by half and save forsauce on finished plate. Reserve braisedonions for garnish on spaghetti squash.VegetablesRaise oven temperature to 400˚F.Cut the spaghetti squash and acornsquash in half and season with olive oil,salt and black pepper. Roast in oven forabout 1 hour 30 minutes or until tender.After spaghetti squash has cooled enoughto handle, use fork to pull squash meatfrom skin.continued next page22WINE PAIRING West Hanover Chardonnay