Homemade Pancetta. This homemade pancetta--unsmoked bacon (pork belly)--is cured with salt, sugar, pepper, juniper Pancetta is sorta like Italian bacon. It's pork belly cured with salt and seasonings which is then rolled. Home made PANCETTA - Sounds good doesn't it?
Making your own pancetta is quite easy and not a lot of work, it just requires a bit of patience.
My first homemade pancetta has a more elegant and detailed flavor than store-bought pancetta.
The homemade pancetta process begins with a salt cure.
You can Cook Homemade Pancetta using 6 ingredients and 13 steps. Here is how you cook that.
Ingredients of Homemade Pancetta
- It's 500 grams of Pork belly (block).
- What You needis 25 grams of Salt (I use rock salt from the Lorraine region of France).
- Lets Go Prepare 1 of Dried herbs (I used rosemary, thyme, basil, and oregano).
- Lets Go Prepare 1 of Black pepper (coarsely ground).
- It's 5 of Water-absorbent sheets.
- What You needis 1 clove of Sliced garlic.
For mine I used salt juniper berry, coriander seeds, fennel seeds and pink peppercorns. After trimming the excess fat from the pork belly. If you're interested in making homemade pancetta, but don't know much about curing meats (like me!), you'll love this simple homemade pancetta recipe! With herbs and spices, you can mimic the.
Homemade Pancetta step by step
- Make several holes in the pork belly while cutting through the muscle fiber so that the salt penetrates it easily..
- Rub the salt into the pork..
- Wrap the pork up tightly to trap as little air as possible in the plastic wrap. Put the wrapped pork in a Ziploc bag or plastic bag, and refrigerate for 2 days..
- Two days later, when you remove the plastic wrap, the pork should have produced some moisture. Wipe this off with paper towels..
- Rub the dried herbs and black pepper of your choice into the dried pork. I like it spicy, so I add a lot..
- Wrap the meat tightly in the absorbent sheet (Pichitto) so that as little air as possible is trapped inside. Wrap this up in plastic wrap, put it into a ziplock bag, and refrigerate..
- Change the absorbent sheet every 2 to 3 days. Add the sliced garlic midway through. The pancetta should be cured in about 2 weeks! The meat should turn bright red..
- Brush off the dried herbs, and slice as you like. Freeze any leftovers! Be sure to cook this before eating it!.
- This are the absorbent "Pichitto" sheets I used..
- The pancetta can be used in pasta, soup, or grilled...it is really versatile! See "Rich Minestrone Soup with Homemade Pancetta",. https://cookpad.com/us/recipes/158634-thick-minestrone-with-homemade-pancetta.
- This is pancetta and onion soup,. https://cookpad.com/us/recipes/150874-onion-soup-with-pancetta.
- It becomes a really nice color..
- Divide into single-use portions and freeze. It's so useful..
Homemade pancetta is incredibly easy to make. Using the freshest, and best quality pork belly that you can find is the most important criteria, the rest is easy as pie! An improved approach for making pancetta at home, resulting in a more even drying from side to side, and better Homemade Pancetta. Pancetta is Italian bacon, and is cured but not smoked. It is one of the recipes in the book that has a short open-air drying time, and is reasonably.