Pork Cutlets With Pickled Pearl Onions And Pancetta

1. 1

   Bring a medium pot of well-salted water to a boil over high heat.

2. 2

   Add the pearl onions and cook until just tender, about 10 minutes.

3. 3

   Drain the onions.

4. 4

   When they are cool enough to handle, use a paring knife to cut off the root end, then pop the onions out of their skins.

5. 5

   Put the peeled onions into a pint canning jar and season with a generous pinch of salt.

6. 6

   Tuck the bay leaves and peppercorns into the jar and add enough vinegar to cover the onions.

7. 7

   Screw on the lid and refrigerate for at least 24 hours before using.

* Per serving · 4 servings · Values may vary.