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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.