|Cured Flat Pancetta|
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1 - 2 - 3 lb. pork belly with skin on
1/2 lb. kosher salt
3 tablespoons crushed red pepper
3 tablespoons coarsely crushed fennel seeds
3 tablespoons coarsely crushed black pepper
|Pork belly with skin on|
Take a 2 to 3 lb. pork belly with skin on. Place it in a deep pan (Corning wear) and cover it with 1/2 inch of Kosher salt. Cover with a cloth and place a heavy object on top of it (I use two filled gallons). The pressure helps excrete the water out of the meat. Every other day, turn it over, up to 6 to 7 days.
After a week, remove the pork belly from the salt and wash thoroughly with white wine. Repeat several times until all salt is removed. Pat thoroughly dry.
Prepare a mixture of spices - black pepper, fennel seeds and red pepper. Place the mixture of spices in a mortar and crush.
Rub and press the spice mixture all over the dry pork belly.
At one corner of the pork belly make a hole. With a butcher string create a loop and hang it to age in a cool place. (Curing chamber not needed). We use our basement cantina. Curing time 30 to 45 days. Optimal temperature 40 to 50 degrees - 70% humidity.
Whenever you want to "kick up" a dish, add pancetta.