Easy Homemade Pancetta
An easy way to simulate the delicious flavor of cured pancetta without the hassle of actually curing it. Basic ingredient list from this recipe.
Servings: 16 ounces
Ingredients
- 1 1/2 teaspoons whole black peppercorns
- 1 teaspoon whole dried juniper berries
- 1 dry bay leaf broken into pieces
- 1/2 teaspoon fresh thyme leaves about 2 sprigs
- 1/2 teaspoon fresh rosemary leaves about 1/2 small sprig
- 1 tablespoon kosher salt or 1 1/2 teaspoons fine sea salt
- 2 teaspoons packed dark brown sugar
- pinch ground nutmeg
- 1 clove garlic minced
- 1 pound skinless pork belly
Instructions
- 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.
Video
Notes
Use in any recipe that calls for pancetta or bacon, taking care to cook it thoroughly before eating.
Nutrition
Calories: 151kcal | Carbohydrates: 1g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 445mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
