YIELD: 25 servings
40 oz. pancetta, diced
1/4" 5 oz. brown sugar
2 Tbsps. ground black pepper
2 cups balsamic vinegar
1/2 cup light corn syrup
- Render pancetta pieces on low heat until half cooked. Add the brown sugar and pepper; cook slowly, stirring often.
- Add syrup and cook until caramelized. Strain the mixture and pour out on a sheet pan. Let cool and break apart; serve.
Recipe from Richard VanRossum, Executive Chef, Providence Portland Medical Center, Portland, OR.