CHOW Pancetta

CHOW Pancetta
Photo by www.chow.com

Ingredients

  • 1 tablespoon fresh rosemary leaves
  • 2 teaspoons fresh thyme leaves
  • 3 fresh or 5 dry bay leaves, torn into small pieces
  • 3 garlic cloves, minced
  • ½ teaspoon ground nutmeg
  • 2 teaspoons "curing salt":http://www.butcher-packer.com/pages-productinfo/category-12/product-55/curing-salt-dq-curing-salt-8-oz-aka-dc-curing-salt.html
  • 3 tablespoons dark brown sugar
  • + 5 more ingredients
    • 1/3 cup kosher salt
    • 2 tablespoons whole juniper berries
    • 2 tablespoons whole black peppercorns, plus 1 tablespoon for after curing
    • For the cure::
    • 1 (5-½-pound) piece of fresh, skin-on pork belly (½ of a whole belly slab), or 1 (11-pound) whole belly

If you’re starting with a full (11-pound) piece of fresh pork belly, slice it in half crosswise to make two (5-1/2-pound) pieces. You only need one half for this project, so seal up the other well with plastic wrap and freeze it for up to 6 months. Place the pork belly meat side up. Using a sha...

View full recipe at Chow

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