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 two weeks in the fridge.
2 people made this
Makes: 1 kg pancetta
2 cloves garlic, chopped
2 tablespoons red wine
1 1/2 teaspoons black peppercorns
1 teaspoon fennel seeds
1/2 teaspoon white peppercorns
1/2 teaspoon red chilli flakes
5 allspice berries
4 juniper berries
3 whole cloves
2 1/2 tablespoons salt
1/2 teaspoon Prague Powder #2
1/4 teaspoon freshly grated nutmeg
1kg pork belly
Method Prep:15min › Extra time:14days curing › Ready in:14days15min
Combine garlic and wine; set aside.
In a spice grinder or mortar and pestle, combine the black peppercorns, fennel seeds, white peppercorns, chilli flakes, allspice berries, juniper berries and cloves. Grind to a fine powder, then add the salt, Prague Powder and nutmeg. Stir well.
Place the pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Spoon over the wine mixture on all sides. Cover with a wire rack and then with a large piece of muslin (the rack prevents the muslin from touching the pork).
Place in the fridge for 2 weeks. After 2 weeks, slice the pancetta and use in your favourite recipe, or pan fry as you would bacon.