PORTLAND, Maine (NEWS CENTER) -- Locally grown food gets the gourmet treatment at a cooking competition in Portland.
Top of the Crop pits four local chefs against each other to see who can create the best dish using ingredients from local farms. It will be held Thursday, Oct. 25 from 6 p.m. to 8:30 p.m. at the Ocean Gateway Terminal in Portland.
Top of the Crop is one of the many events that make up Harvest on the Harbor, which celebrates all that Maine has to offer as a culinary destination. A full schedule of events is posted at harvestontheharbor.com.
One of the chefs competing in Top of the Crop is Eric Flynn from the Harraseeket Inn in Freeport. He visited the NEWS CENTER kitchen to give the MORNING REPORT crew a taste of his Slow Braised Pork Belly. Here is the recipe:
1 qt Carnaroli or arborio rice
2 qt Vegetable stock
1 qt Dry white wine
1 Lg White onion, diced small
1 Lg Butternut squash, diced med.
¼ cup Asiago cheese, shredded
2 Tbsp Pumpkin seeds
1 Tbsp Pumpkin oil
8-10 oz Pork belly, uncured, unsmoked
2 Tbsp Canola oil
4 Tbsp Butter, unsalted
1 Onion, 2 carrots, 2 stalks celery
2 Bay leaves, 2 Tbsp whole peppercorns, black
1 btl Dry white wine
2 qt Chicken stock
1 qt Beef stock
2 each Apples
2 each Pears
1 pinch Sage
Season pork belly with salt and pepper. Sear in hot pan with ½ of your Canola oil on both sides. Remove from heat and place belly into casserole dish along with mire poix. Cover and place dish into a preheated 350-degree oven for 4 hours.
Returning to the same pan used for the belly, add and heat oil. Add onions and squash. Saute until light brown or opaque.
Next add stock 2 oz at a time until it is absorbed, then add cheese and stir until incorporated. Remove from heat and let sit for about 2 minutes.
Remove the pork belly from oven and let sit uncovered for about 5 minutes.
Slice the belly on a bias and fan out onto plate, then place risotto next to it and garnish with seeds and oil.