Bacon Drink
Bloody Sunday2017-12-07T16:04:02+00:00

Bloody Sunday

Presented by Sette Luna

INGREDIENTS

  • 1 1/2 oz. Hangar 1 Chipotle Vodka
  • Splash of demi-glace (homemade or commercial)
  • Splash of Worcestershire sauce
  • 1 oz. homemade tomato juice (see below)
  • Pancetta ring for garnish (see below)

Tomato juice

  • 4 cups fresh tomato juice
  • 3 cloves garlic
  • 1/4 jalapeño chile pepper
  • Pinch of crushed red pepper
  • 1/4 tsp. salt
  • 1 tsp. black peppercorns
  • 1 tsp. fennel seed
  • 1 tsp. celery seed
  • 1/2 red onion, peeled
  • 2 celery stalks
  • 3 T sugar

Fresh pancetta

  • 1 slab pork belly (about 4 1/2 lbs.), skin on
  • 1/2 cup kosher salt
  • 20 sprigs thyme
  • 6 sprigs sage
  • 6 sprigs rosemary
  • 6 bay leaves

DIRECTIONS

For the drink: Pour vodka, demi-glace and Worcestershire sauce, and tomato juice into a metal shaker with ice. Shake and strain into an iced martini glass. Hang the pancetta ring on the side and serve.

For the tomato juice: Combine all ingredients and simmer for 20 minutes. Strain and chill before serving.

For the pancetta: Place the pork belly on a rimmed baking sheet. Generously sprinkle the belly on both sides with the salt, using about 1/4 cup on each side, and then rub the salt evenly into the belly. Add the fresh herbs and bay leaves. Turn the belly, skin side up, and cover with plastic wrap. Refrigerate for 3 days. Preheat the oven to 325°F. Remove the belly from the baking sheet, discard herbs and pat the belly and the baking sheet dry (water will have accumulated on the bottom). Return the belly, skin side up, to the baking sheet and place in the oven. Roast for about 1 1/2 hours, or until cooked through and soft. Remove from the oven and let cool slightly. When cool enough to handle but still hot, pull off the skin with your hands. Then, let the belly cool until still warm. Cut the cooled belly into 4 equal portions, each about 1 pound, roll as you would a jellyroll and wrap each portion tightly in plastic wrap. Refrigerate between 6 and 8 hours or overnight before using. (The pancetta keeps for up to 2 weeks in the refrigerator and up to 6 months in the freezer.) To prepare for serving, cut into 1/8-inch-thick slices and bake at 350°F for 10 to 15 minutes until crispy.

(Serves 1)

As seen in the Winter/Spring 2015 Issue

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