- 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