How to Make Foolishly Patient

Home-Cured Pancetta

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Recipe Summary Home-Cured Pancetta

Making pancetta at home is easy with this recipe! Start with a quality cut of pork belly and the right mixture of salts and spices, and all you have to do is be patient while your pancetta cures for 2 weeks in the fridge.

Ingredients | Foolishly Patient

2 tablespoons red wine

2 cloves garlic, chopped

5 whole allspice berries

4 juniper berries

3 whole cloves

1 ½ teaspoons whole black peppercorns

1 teaspoon fennel seeds

½ teaspoon whole white peppercorns

½ teaspoon red pepper flakes

2 ½ tablespoons salt

½ teaspoon Prague Powder #2

¼ teaspoon freshly grated nutmeg

2 pounds pork belly

Directions

Combine wine and garlic. Set aside.

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.

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.

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

Info | Foolishly Patient

prep: 15 mins additional: 2 weeks total: 2 weeks Servings: 10 Yield: 10 servings

TAG : Home-Cured Pancetta

Meat and Poultry Recipes, Pork,