Negroni Bacon

Try this Negroni Bacon recipe
Staff Writer
bacon

Shutterstock

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.

Ingredients

  • 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
  • bottle Campari
  • bottle gin
  • 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.

Nutritional Facts

Total Fat
20g
29%
Sugar
3g
3%
Saturated Fat
7g
29%
Cholesterol
5mg
2%
Carbohydrate, by difference
57g
44%
Protein
6g
13%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
55mg
73%
Calcium, Ca
16mg
2%
Fiber, total dietary
11g
44%
Folate, total
45µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
14mg
4%
Niacin
3mg
21%
Phosphorus, P
44mg
6%
Sodium, Na
171mg
11%
Water
127g
5%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.