- 2 tablespoons red wine
- 2 cloves garlic, chopped
- 5 whole allspice berries
- 4 juniper berries
- 3 whole cloves
- 1 1/2 teaspoons whole black peppercorns
- 1 teaspoon fennel seeds
- 1/2 teaspoon whole white peppercorns
- 1/2 teaspoon red pepper flakes
- 2 1/2 tablespoons salt
- 1/2 teaspoon Prague Powder #2
- 1/4 teaspoon freshly grated nutmeg
- 2 pounds pork belly
- 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.
05/30/2019
recipepes.com
home-cured pancetta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
