Negroni Bacon Recipe


Nutrition

Cal/Serving: 378
Daily Value: 19%
Servings: 6

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
Fat0g0%
Saturated0g1%
Carbs74g25%
Fiber2g6%
Sugars68g0%
Protein1g1%
Sodium2655mg111%
Calcium54mg5%
Magnesium27mg7%
Potassium199mg6%
Iron1mg8%
Zinc0mg2%
Phosphorus34mg5%
Vitamin A119IU2%
Vitamin C1mg1%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg3%
Niacin (B3)0mg1%
Vitamin B60mg5%
Folic Acid (B9)5µg1%
Vitamin E0mg0%
Vitamin K7µg9%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Flickr/ Elegant Cuisine

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.

4.75
Ratings8

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Servings: 6

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