Well, Pittsburgh's not going to the Super Bowl, but some Pittsburghers are, and our city and our team are being represented there this weekend by a local chef and a Steelers great.

Chef Anthony Zallo of Downtown's Bigelow Grille and two-time Super Bowl champion linebacker Andy Russell are appearing at the 19th annual Taste of the NFL event, a fundraiser for hunger relief in Fort Lauderdale, Fla., Saturday night. Super Bowl XLIV is Sunday in Miami.

Mr. Zallo will cook for, and Mr. Russell will schmooze, partygoers who pay $500 to $600 a pop, with proceeds going to food banks in each of the 32 NFL cities, including Pittsburgh.

Both Pittsburghers are veterans of this bash. This year, Mr. Zallo is "representing" with Handmade Organic Goat Cheese & Potato Pierogies with Crispy Heirloom Pork Belly. Taste of the NFL, the charity that runs this show, graciously shared it with us, and you can find it at post-gazette.com/food. Learn more about this charity, which has raised and distributed more than $8 million since in 1992, at tasteofthenfl.com.

This is the recipe Bigelow Grille's Anthony Zallo is making for Saturday's Taste of the NFL event.

• 4 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 1 tablespoon sugar
• 1 teaspoon coriander seed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard seed

• Mix all ingredients.

  For the pork belly (slab bacon)
• 5 pounds pork belly
• Spice Mix

• Season pork belly with Spice Mix and let rest overnight in refrigerator.

  For pierogie filling
• 4 pounds peeled Idaho potatoes
• 20 ounces chevre (goat cheese)
• 2 eggs
• Salt and pepper to taste

• Boil potatoes until tender.

  Rinse potatoes, slightly cool and mix with goat cheese, eggs, salt and egg.

  For pierogie dough
• 4 eggs
• 8-ounce container sour cream
• 1/2 teaspoon salt
• 8 cups all-purpose flour

• In large bowl, beat eggs, sour cream and salt. Stir in flour and add warm water a little at a time until dough feels like velvet. Turn out onto a lightly floured board; knead until smooth. Roll out to a 1/8- to 1/4-inch thickness. Cut out 31/2-inch circles with biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.

  Place 1 or 2 tablespoons filling (see above) on one side of a circle of dough. Fold over, and seal by pressing edges with fork. Repeat until ingredients are used.

  Bring a large pot of water to a boil. Immerse pierogies. Cook until the dumplings float to the surface.

  Finishing the dish
• 1 or more large onions, sliced
• Olive oil

• In a baking dish, place seasoned pork belly and enough water to come halfway up sides of the pork. Cover and cook in a 300-degree oven for about 2 hours (until tender), then remove and cool.

  Cararamelize the onions by frying them in oil on medium heat, stirring regularly, until they are a rich brown.

  To serve, slice pork belly against the grain (just like bacon) and gently fry until crisp. Remove from pan, reserving 2 tablespoons of rendered fat.

  Then, saute pierogies in that until golden brown. Serve with crispy pork belly and caramelized onions.

  -- Chef Anthony Zallo

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  First published on February 5, 2010 at 12:00 am