A Taste of Pennsylvania Cookbook

APPLE DAYcontinued from previous pageAdd the sliced onion, apples and sauté untilcaramelized, about 10 minutes. Season totaste with salt and pepper and set asideto cool.Sauté guanciale in a small sauté pan overmedium heat until crispy, about 5 minutes.Using a slotted spoon, remove the guancialefrom the pan and place it on a plate linedwith paper towels. Set aside to cool.Mix the cooked guanciale with the porkbelly, pork sausage, and foie gras in alarge bowl until well combined. Add thetoasted nuts and fennel seeds, sautéedmushrooms, caramelized onions apples,parsley, chopped onion, sage, androsemary; mix well until well combined.Add the cheese, wine, Calvados, and eggwhites and mix until well incorporated.Season to taste with salt & pepper.Roasting PigPreheat the oven to 425˚F. Pack thestuffing in the cavity of the pig. Using alacing needle, sew the openings of the pigtogether. Rub the entire pig with olive oiland wrap the ears and the tail in aluminumfoil. Spread the onions, carrots, and celeryevenly in a roasting pan. Place the pig,belly side down, on top of the vegetables.Roast for 45 minutes and then reduce theoven temperature to 375˚F. Continue toroast until a thermometer inserted into themiddle of the pig reads 155–160˚F, about1 hour and 15 minutes more. Let rest for30 minutes before serving.1 cup thinly sliced yellowonion10 oz. guanciale (hog cheekbacon), finely diced2 1 ⁄2 lb. ground pork belly22 oz. pork sausage2 lb. apples (any kind),peeled and diced15 oz. foie gras(can substitute pork liver)¾ cup fresh parsley, chopped1⁄4 cup yellow onion, chopped1⁄4 fresh sage, chopped1 Tbsp. fresh rosemary,chopped1 1 ⁄2 cups grated cheese¾ cup dry white wine1⁄4 cup Calvados2 large egg whites3 Tbsp. salt1 Tbsp. freshly ground blackpeppercontinued next page67