Home-Made Pancetta

Prepare all the ingredients.

Disinfect the colander and plate with alcohol before using.

Combine the salt, black pepper and all the spices.

Use a folk, and stab the pork belly evenly to absorb the salt.

Press, and coat the pork belly with the mixture of rock salt, herbs and black pepper with your hands.

Put the pork belly on the strainer. Then wrap it in a plastic wrap, and let it sit in a fridge for 5 days. A colander helps to keep the pork away from its drip.

Through away the drip from the pork belly, and wash the salt off with water.

Put the pork belly to a bowl, and rinse the salt with a running water to remove excess salt for 30 minutes. Cut the edge of meat, and fry it. If the taste is too salty, rinse it with a running water for more 10 minutes.

Wipe off the water, and wrap it with paper towels tightly. Use a clean strainer and plate, put the pork belly on it. Let it sit in a fridge without a plastic wrap for 7 days. If paper towels are moist, throw away, and wrap the pork belly with new paper towels. I wrap new paper towels every day during drying.