Pancetta origins is from Italy where they tend to combine it with pasta or eat it in chopped slices. It is pork and comes from the part of the belly which after cutting the salt and pepper. In this recipe we will see that together with KYKNOS BARBECUE Sauce can be made a delicious and easy dish for everyone.
For onion jam
- 6 large onions, thinly sliced
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 sprig of rosemary
- 2 tabelspoons apple cider vinegar
- salt and paper
For the pancetta
- 1.5 kg pancetta cut into small pieces
- Coarse salt and paper
For the marinade:
- 400ml Kyknos Barbecue sauce
- Juice of lemon
- 2 bay leaves broken
- 100 ml olive oil
- 100 ml dry white wine
- 4 tablespoons brown sugar
- salt and paper
Boil the pancetta for 10 minutes in salted water. After strain, place it in the marinade that we have prepared with all our ingredients. Leave for 4 hours. Prepare the onion jam in a pan. Add the butter along with the onions, stir them to shine for 2 minutes, add the vinegar and lower the heat to a third. Stir continuously until the onions are tender, drizzling with the sugar and rosemary.
In case you need a little liquid, you can add 5-6 tablespoons of chicken stock. Let the onions melt and get the jam texture. Remove from the heat as soon as they cool down, store in a glass jar.
Before baking the pancetta, shake it from the marinade and, if desired, place it on an absorbent kitchen paper. Grill over medium heat or in the oven, preheated to 190ο C for 15 minutes, placing the pancetta in the middle position of the oven. We turn it around in half time. Serve with a rich green salad, with extra BBC sauce and with Onion jam.
Tip: for a more spicy flavor add a small chili pepper, finely chopped.