Apple Cider Pork Belly with Butternut Squash Puree - Edible Dallas and Fort Worth
Experience the flavors of North Texas with Apple Cider Pork Belly and Maple Butternut Squash Puree. Perfect for fall gatherings!
Ingredients
- 2 large carrots, rough chopped
- 1 medium onion, rough chopped
- 3 celery stalks, rough chopped
- 2 garlic cloves
- 2 cinnamon sticks
- 8 sprigs thyme
- 4 green cardamom pods
- 2 to 3 pounds pork belly
- 8 cups (2 quarts) apple cider
- ½ cup apple cider vinegar
- 2 large butternut squash
- Vegetable oil
- Zest of 1 orange
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¼ cup heavy cream
- ½ teaspoon cayenne pepper
- ¼ teaspoon vanilla extract
- Salt and pepper to taste
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