Chef Dylan’s Pork Recipe: bin on the lake Launches “A study of…” Feature on New Menuphoto

If you haven’t visited bin on the lake this year, come and try the new menu featuring an innovative and inspired twist on bin on the lake's dining experience. The new menu highlights locally-sourced ingredients that capture the bright, seasonal tastes of the Northwest with a Mediterranean influence. Aside from exceptional Lake Washington views from every table, bin on the lake serves approachable cuisine in a relaxed, yet stylish setting.

A chef with a passion for pure ingredients, Chef Dylan Giordan has developed “A study of…” program designed to explore each element of food.  Periodically, a new ingredient will be highlighted on the menu – from pork to cheese to lamb to salt – with specially created menu items that demonstrate the versatility of fresh ingredients and proteins. This distinctive exploration, along with bin on the lake’s use of freshly prepared honey from the Woodmark’s own “Bee on the Lake” program, inspired the restaurant’s new menu and further enhances the guests’ culinary experience.

Try Chef Dylan Giordan’s pork recipe at home!

Pork Belly with Quince and Butternut Squash Puree



1          #          Pork belly, rind off, cut into 4 pieces

1          T          Kosher salt

1          ea        sprig thyme

2          T          Black pepper

4          c          Chicken stock

2          c          Butternut squash puree

3          T          Unsalted butter

1          ea        sage leaf

1          ea        Quince, recipe

1          ea        Quince reduction sauce



In a baking pan, season the pork belly with the salt, pepper and thyme.  Refrigerate for 24 hours.  Preheat the oven to 300.  Bring the chicken stock to a boil and pour over the pork belly.  Cover with foil and place in the oven for 3 hours, or until very tender.  Remove the pork belly from the liquid and put the pork between two baking sheets.  Put a weight of a couple pounds on top of the pork and refrigerate overnight. 

To serve, preheat the oven to 400.  Place the cooled and pressed pork in the oven for 20 minutes.  Meanwhile, warm the butternut squash puree and quince sauce. 

In a sauté pan, heat the butter with the sage leaf.  Slice the quince into 3 pieces per quarter and place in the pan with the butter.  Let the butter brown, and flip the quince until nicely caramelized. 

To plate, put a dollop of the butternut squash puree on a warmed plate, and plate the hot pork belly on top.  Put the sliced quince around the pork and drizzle with the quince reduction. 


4 portions


Butternut squash puree


8          oz        Butternut squash, roughly chopped

1          t           cumin seeds

1          t           coriander seeds

6          ea        cardamom pods, seeds only

½         t           fennel seed

½         t           black peppercorns

2          t           sweet paprika

1          t           cinnamon powder

1          t           turmeric

1          t           cayenne pepper

1          t           salt

½         t           sugar

½         t           allspice

4          T          butter



In a saucepan, cover the butternut squash with water and set to boil.  When boiling, turn to just under boiling until the squash is cooked, approx. 30 minutes. Meanwhile, toast all whole spices, grind and combine with remaining spices.  In a food processor, combine the drained and cooked squash, the spice mixture to taste, and the butter.  Puree until smooth, and season to taste.


Poached quince


1          ea        quince, core removed, quartered

1          ea        chamomile tea bag

2          ea        clove

2          ea        juniper

2          ea        allspice

1          ea        orange, halved

¼         c          sugar

2          c          water



Combine all ingredients and set to boil.  Simmer until the quince is soft, drain and reserve the liquid.


Quince sauce


2          c          rich pork stock

                        Quince poaching liquid


Reduce the poaching liquid until syrupy and add the stock.  Reduce until only ¼ c remains.


“I am so excited to be able to showcase my passion for great food and introduce the “Study Of” where I take guests on a culinary tour of pure ingredients”, said Giordan, Chef de Cuisine at bin on the lake. “The Pacific Northwest if full of amazing natural foods and artisans. The new bin on the lake menu highlights the best of what the region has to offer, with a Mediterranean twist.”