Authorayana
DifficultyBeginner

This is a home-made pancetta you can make easily! You can use any herbs you like for it.

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Yields2 Servings
Cook Time5 hrs 50 minsTotal Time5 hrs 50 mins
1
pancetta-step-1

Prepare all the ingredients.

2

Disinfect the colander and plate with alcohol before using.

3

Combine the salt, black pepper and all the spices.

To mature
4
pancetta-step-4

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

5
pancetta-step-5

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

6
pancetta-step-6

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.

To remove the excess salt
7
pancetta-step-7

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

8
pancetta-step-8

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.

To dry
9
pancetta-step-9

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.

10
pancetta-step-10

You can separate the pancetta into pieces depending on the dishes you want.

CategoryCooking MethodTags

Ingredients

Directions

1
pancetta-step-1

Prepare all the ingredients.

2

Disinfect the colander and plate with alcohol before using.

3

Combine the salt, black pepper and all the spices.

To mature
4
pancetta-step-4

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

5
pancetta-step-5

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

6
pancetta-step-6

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.

To remove the excess salt
7
pancetta-step-7

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

8
pancetta-step-8

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.

To dry
9
pancetta-step-9

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.

10
pancetta-step-10

You can separate the pancetta into pieces depending on the dishes you want.

Home-Made Pancetta