Name: Home-Cured Pancetta
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Red wine - 2 tablespoons; Garlic, chopped - 2 cloves; Whole allspice berries - 5; Juniper berries - 4; Whole cloves - 3; Whole black peppercorns - 1 ½ teaspoons; Fennel seeds - 1 teaspoon; Whole white peppercorns - ½ teaspoon; Red pepper flakes - ½ teaspoon; Salt - 2 ½ tablespoons; Prague Powder #2 - ½ teaspoon; Freshly grated nutmeg - ¼ teaspoon; Pork belly - 2 pounds

Ingredients for - Home-Cured Pancetta

1. Red wine 2 tablespoons

2. Garlic, chopped 2 cloves

3. Whole allspice berries 5

4. Juniper berries 4

5. Whole cloves 3

6. Whole black peppercorns 1 ½ teaspoons

7. Fennel seeds 1 teaspoon

8. Whole white peppercorns ½ teaspoon

9. Red pepper flakes ½ teaspoon

10. Salt 2 ½ tablespoons

11. Prague Powder #2 ½ teaspoon

12. Freshly grated nutmeg ¼ teaspoon

13. Pork belly 2 pounds

How to cook deliciously - Home-Cured Pancetta

1 . Stage

Combine wine and garlic. Set aside.

2 . Stage

Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.

3 . Stage

Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.

4 . Stage

Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.