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Pancetta
Created by: Howcan Team
Ingredients
- 1 pound pork belly, skin removed
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons ground nutmeg
- 2 teaspoons fennel seeds
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 bay leaves, crumbled
- 1/4 cup red wine
Instructions
- Lay the pork belly flat on a cutting board and pat dry with paper towels.
- In a small bowl, mix together 2 tablespoons of kosher salt, 1 tablespoon of black pepper, 2 teaspoons of ground nutmeg, 2 teaspoons of fennel seeds, 4 minced garlic cloves, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of chopped fresh thyme, and the crumbled bay leaves.
- Rub the spice mixture all over the pork belly, making sure to coat it evenly on all sides.
- Place the pork belly in a large resealable plastic bag and pour in the red wine. Seal the bag and massage the wine into the pork belly, ensuring it is well coated. Place in the refrigerator and let it cure for 7 days, flipping the bag over once a day.
- After 7 days, remove the pork belly from the bag and rinse off the spice mixture under cold water. Pat dry with paper towels.
- Preheat the oven to 200°F (93°C).
- Place the pork belly on a wire rack set over a baking sheet and roast in the preheated oven for 2 1/2 to 3 hours, or until the pancetta is firm and the internal temperature reaches 150°F (65°C).
- Remove from the oven and let it cool to room temperature. Once cooled, wrap the pancetta in plastic wrap and refrigerate for at least 3 days before using.
- To use, slice the pancetta thinly and cook in a skillet over medium heat until crispy. Use in your favorite recipes or enjoy as a snack.
Pancetta is a traditional Italian cured meat, similar to bacon, made from pork belly that is seasoned with salt and spices, then rolled and tightly cured. Its history dates back to ancient Rome, where it was known as "pancium." Today, it is a staple in Italian cuisine, adding rich, savory flavor to dishes like pasta carbonara and bruschetta. Renowned chefs like Mario Batali and Lidia Bastianich have popularized its use in modern Italian cooking. The best pancetta is said to come from central Italy, particularly from the regions of Umbria and Lazio. The key to a perfect pancetta lies in the quality of the pork and the careful balance of seasoning during the curing process. For a unique twist, some chefs also smoke the pancetta to add an extra layer of flavor. If you're looking for the best pancetta, seek out artisanal producers in Italy or specialty delis that import authentic Italian cured meats.
45 min
1 pound
90 per 1 ounce serving calories
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