- 1 pork belly, whole
- 1/2 gallon water
- 4 Cups kosher salt
- 2 Cups sugar
- 1/4 Cup juniper berries
- 1/4 Cup black peppercorns
- 10 bay leaves
- 1 bottle Campari
- 1 bottle gin
- 1 bottle vermouth
Negroni. Glazed. Bacon. What else do we really need to tell you? Serve this alongside your meats and cheese at a cocktail party (or better yet, sprinkle on top of a Negroni pork shoulder taco). The recipe is courtesy of Tango & Stache, a pop-up culinary experience in San Francisco.
Bring brine to a boil (1/2 gallon of water, 4 cups of kosher salt, 2 cups sugar, 1/4 cup juniper berries, 1/4 cup black peppercorns, 10 bay leaves). Let brine cool completely. Add Campari, gin, and vermouth to brine.
Submerge pork belly and let sit for at least 4 days, flipping the belly once a day.
Remove pork belly from the liquid and rinse under cold water. Dry pork belly off and allow to sit in fridge for several hours on a rack so that the belly is completely dry. Smoke over mesquite and cherry wood until the bacon is finished. Slice and serve.
Calories per serving:378 calories
Dietary restrictions:Low Fat Fat Free, Low Fat Abs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added