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.
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