Pancetta Recipe
Make Pancetta Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancetta Preparation
Method
Pancetta Curing Process
- 1
Preparing the Spice Mix
In a small bowl, combine salt, black pepper, crushed red pepper flakes, nutmeg, and curing salt. Mix well to ensure even distribution of flavors.
- 2
Flavoring the Pork Belly
Rub the spice mix all over the pork belly, making sure to cover every surface. Pay special attention to the edges.
- 3
Adding Aromatics
Sprinkle the minced garlic and chopped fresh thyme over the seasoned pork belly. Press gently to adhere them to the surface.
- 4
Wrapping and Refrigerating
Wrap the seasoned pork belly tightly in plastic wrap. Place it on a baking sheet or in a shallow dish to catch any liquid that may seep out.
- 5
Curing Time
Refrigerate the wrapped pork belly for 7 to 10 days, turning it every couple of days to ensure the brine is evenly distributed.
- 6
Drying the Pancetta
After the curing period, remove the pork belly from the refrigerator. Rinse off the spice mixture under cold water and pat dry with paper towels.
- 7
Hanging the Pancetta
Using kitchen twine, tie the pancetta tightly and hang it in a cool, dry place for 2 to 3 weeks to dry out, ensuring good airflow around it.
- 8
Ready to Use
Once the pancetta has dried sufficiently, it is ready to be sliced and used in your favorite dishes!
