Total Time20160mins
Rating0.0/ 5.0
Servings20people
Ingredients
4
Pork belly1 kg
Coarse sea salt30 g
Crushed black pepper10 g
Pink curing salt2 g
Bay leaves2 pieces
Brown sugar1 tablespoon
Garlic2 cloves
Dried thyme1 teaspoon
Instructions
1
Mix the coarse sea salt, crushed black pepper, pink curing salt, crumbled bay leaves, brown sugar, crushed garlic, and dried thyme.
2
Thoroughly rub the pork belly with the spice mixture on all sides.
3
Wrap the pork belly tightly with cling film or place it in a resealable bag.
4
Leave to cure in the fridge for 7 days, turning the pork belly every day.
5
After 7 days, rinse the pork belly under cold water and pat dry with kitchen paper.
6
Hang the pancetta in a cool, ventilated place for another 7 days to dry.
7
Slice the pancetta and use it in pasta, eggs, or as a snack.