Ingredients
10
10 servings
- •2 tablespoons red wine
- •2 cloves garlic, chopped
- •5 whole allspice berries
- •4 juniper berries
- •3 whole cloves
- •1 ½ teaspoons whole black peppercorns
- •1 teaspoon fennel seeds
- •½ teaspoon whole white peppercorns
- •½ teaspoon red pepper flakes
- •2 ½ tablespoons salt
- •½ teaspoon Prague Powder #2
- •¼ teaspoon freshly grated nutmeg
- •2 pounds pork belly
Instructions
- Combine wine and garlic. Set aside.
- Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.
- Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.
- Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.
Nutritional Facts
Per 10 servings
- Calories: 479
- Carbohydrate: 1g
- Fat: 48g
- Fiber: 1g
- Protein: 9g
- Sugar: 0g
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