Awadhi Pancetta with Vinegar

Ingredients

In this adaptation, the original Italian Pancetta all'aceto is transformed into an Awadhi delight by incorporating traditional Awadhi spices and flavors. The Italian pancetta is marinated in a blend of fragrant spices such as cardamom, cinnamon, and cloves, which are commonly used in Awadhi cuisine. Additionally, the dish is cooked using traditional Awadhi cooking techniques, infusing it with the rich and aromatic flavors that are characteristic of this cuisine. We alse have the original recipe for Pancetta all'aceto, so you can check it out.

• 250 grams (8.8 oz) pancetta, thinly sliced 250 grams (8.8 oz) pancetta, thinly sliced
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 16g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the vinegar, ginger paste, garlic paste, ground cardamom, ground cinnamon, ground cloves, ground black pepper, and salt.
2. 2.
   Add the pancetta slices to the marinade and mix well, ensuring each slice is coated evenly. Let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Fry the marinated pancetta slices until they turn crispy and golden brown on both sides.
5. 5.
   Remove the pancetta from the pan and place it on a paper towel to drain excess oil.
6. 6.
   Serve hot and enjoy the tantalizing flavors of Awadhi Pancetta with Vinegar.

Treat your ingredients with care...

• Pancetta — Make sure to choose thinly sliced pancetta for this recipe, as it will cook more evenly and become crispy. If you can't find pancetta, you can substitute it with bacon, although the flavor profile will be slightly different.

Tips & Tricks

• For an extra kick of flavor, you can add a pinch of garam masala to the marinade.
• If you prefer a spicier taste, you can add a finely chopped green chili to the marinade.
• Serve the Awadhi Pancetta with Vinegar as an appetizer or as a side dish with Awadhi biryani for a complete meal.
• Make sure to fry the pancetta on medium heat to achieve a crispy texture without burning it.
• Adjust the amount of spices according to your taste preferences.

Serving advice

Serve the Awadhi Pancetta with Vinegar hot as an appetizer or as a side dish. Garnish with fresh coriander leaves and serve with lemon wedges for an extra burst of flavor.

Presentation advice

Arrange the crispy pancetta slices on a platter, garnish with coriander leaves, and serve with lemon wedges on the side. The golden brown color of the pancetta and the vibrant green of the coriander leaves will make for an appealing presentation.