This is a home-made pancetta you can make easily! You can use any herbs you like for it.
![pancetta-step-1](https://ayana-gohan.com/wp-content/uploads/pancetta-step-1-510x286.jpg)
Prepare all the ingredients.
![](https://ayana-gohan.com/wp-content/uploads/pancetta-step-2-510x286.jpg)
Disinfect the colander and plate with alcohol before using.
![](https://ayana-gohan.com/wp-content/uploads/pancetta-step-3-510x286.jpg)
Combine the salt, black pepper and all the spices.
![pancetta-step-4](https://ayana-gohan.com/wp-content/uploads/pancetta-step-4-510x286.jpg)
Use a folk, and stab the pork belly evenly to absorb the salt.
![pancetta-step-5](https://ayana-gohan.com/wp-content/uploads/pancetta-step-5-510x286.jpg)
Press, and coat the pork belly with the mixture of rock salt, herbs and black pepper with your hands.
![pancetta-step-6](https://ayana-gohan.com/wp-content/uploads/pancetta-step-6-510x286.jpg)
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.
![pancetta-step-7](https://ayana-gohan.com/wp-content/uploads/pancetta-step-7-510x286.jpg)
Through away the drip from the pork belly, and wash the salt off with water.
![pancetta-step-8](https://ayana-gohan.com/wp-content/uploads/pancetta-step-8-510x286.jpg)
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.
![pancetta-step-9](https://ayana-gohan.com/wp-content/uploads/pancetta-step-9-510x286.jpg)
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.
![pancetta-step-10](https://ayana-gohan.com/wp-content/uploads/pancetta-step-10-510x286.jpg)
You can separate the pancetta into pieces depending on the dishes you want.
Ingredients
Directions
![pancetta-step-1](https://ayana-gohan.com/wp-content/uploads/pancetta-step-1-510x286.jpg)
Prepare all the ingredients.
![](https://ayana-gohan.com/wp-content/uploads/pancetta-step-2-510x286.jpg)
Disinfect the colander and plate with alcohol before using.
![](https://ayana-gohan.com/wp-content/uploads/pancetta-step-3-510x286.jpg)
Combine the salt, black pepper and all the spices.
![pancetta-step-4](https://ayana-gohan.com/wp-content/uploads/pancetta-step-4-510x286.jpg)
Use a folk, and stab the pork belly evenly to absorb the salt.
![pancetta-step-5](https://ayana-gohan.com/wp-content/uploads/pancetta-step-5-510x286.jpg)
Press, and coat the pork belly with the mixture of rock salt, herbs and black pepper with your hands.
![pancetta-step-6](https://ayana-gohan.com/wp-content/uploads/pancetta-step-6-510x286.jpg)
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.
![pancetta-step-7](https://ayana-gohan.com/wp-content/uploads/pancetta-step-7-510x286.jpg)
Through away the drip from the pork belly, and wash the salt off with water.
![pancetta-step-8](https://ayana-gohan.com/wp-content/uploads/pancetta-step-8-510x286.jpg)
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.
![pancetta-step-9](https://ayana-gohan.com/wp-content/uploads/pancetta-step-9-510x286.jpg)
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.
![pancetta-step-10](https://ayana-gohan.com/wp-content/uploads/pancetta-step-10-510x286.jpg)
You can separate the pancetta into pieces depending on the dishes you want.
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