4.75
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Negroni Bacon

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Try this Negroni Bacon recipe
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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

  • 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.

Nutritional Facts
Servings6
Calories Per Serving997
Total Fat3g4%
Sugar68gN/A
Saturated1g4.8%
Cholesterol12mg4%
Protein5g9%
Carbs74g25%
Vitamin A6µg1%
Vitamin B120.1µg1.7%
Vitamin B60.2mg9.8%
Vitamin C0.8mg1.4%
Vitamin K8µg9%
Calcium57mg6%
Fiber2g6%
Folate (food)5µgN/A
Folate equivalent (total)5µg1%
Iron2mg9%
Magnesium31mg8%
Monounsaturated1gN/A
Niacin (B3)1mg6%
Phosphorus77mg11%
Polyunsaturated0.3gN/A
Potassium271mg8%
Riboflavin (B2)0.1mg6.4%
Sodium1787mg74%
Sugars, added67gN/A
Thiamin (B1)0.2mg13%
Zinc0.7mg4.6%