1/2teaspoonfresh rosemary leavesabout 1/2 small sprig
1tablespoonkosher saltor 1 1/2 teaspoons fine sea salt
2teaspoonspacked dark brown sugar
1poundskinless pork belly
In a spice grinder, combine first 5 ingredients (peppercorns through rosemary leaves), pulse until finely ground. (This can also be done with a mortar and pestle.) Transfer mixture to bowl and stir in kosher salt, brown sugar, nutmeg and garlic.
Place pork belly in a dish large enough so it will lie flat; coat generously on all sides with spice mixture. Cover and refrigerate 24 to 72 hours. Use or freeze for up to 3 months.
Use in any recipe that calls for pancetta or bacon, taking care to cook it thoroughly before eating.