Homemade pancetta is a cured pork belly that is savory and flavorful, and can be used in a variety of dishes. It is relatively easy to make, and the end result is a delicious and versatile ingredient that can be enjoyed on its own or used to enhance the flavor of other dishes.
Check out the recipes below so you can choose the best recipe for yourself!
HOME-CURED PANCETTA
Making pancetta at home is easy with this recipe! Start with a quality cut of pork belly and the right mixture of salts and spices, and all you have to do is be patient while your pancetta cures for 2 weeks in the fridge.
Provided by brandon
Categories Meat and Poultry Recipes Pork
Time P14DT15m
Yield 10
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 1.1 g, Cholesterol 65.3 mg, Fat 48.3 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 17.6 g, Sodium 1891 mg, Sugar 0.1 g
25 BEST WAYS TO COOK WITH PANCETTA
These easy pancetta recipes will take dinner up a notch! From pasta to quiche to shrimp, this cured meat adds so much flavor and depth to dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pancetta recipe in 30 minutes or less!
Nutrition Facts :
HOMEMADE PANCETTA RECIPE
Provided by chrisd9969
Number Of Ingredients 11
Steps:
- 1. Trim the belly so that its edges are neat and square. 2. Combine the garlic, pink salt, kosher salt, dark brown sugar, juniper berries, bay leaves, nutmeg, thyme, and half the black pepper in a bowl and mix thoroughly so that the pink salt is evenly distributed. Rub the mixture all over the belly to give it a uniform coating over the entire surface. 3. Place the belly in a 2-gallon Ziploc bag or in a covered nonreactive container just large enough to hold it. Refrigerate for 7 days. Without removing the belly from the bag, rub the belly to redistribute the seasonings and flip it over every other day - a process called overhauling. 4. After 7 days, check the belly for firmness. If it feels firm at its thickest point, it's cured. If it still feels squishy, refrigerate it on the cure for 1 to 2 more days. 5. Remove the belly from the bag or container, rinse it thoroughly under cold water, and pat it dry. Sprinkle the meat side with the remaining black pepper. Starting from a long side, roll up the pork belly tightly, as you would a thick towel, and tie it very tightly with butcher's string at 1- to 2-inch intervals. It's important that there are no air pockets inside the roll. In other words, it can't be too tightly rolled. Alternately, the pancetta can be left flat, wrapped in cheesecloth, and hung to dry for 5 to 7 days. 6. Using the string to suspend it, hang the rolled pancetta in a cool, humid place to dry for 2 weeks. The ideal conditions are 50°F to 60°F (8°C to 15°C) with 60 percent humidity, but a cool, humid basement works fine, as will most any place that's out of the sun. (I often hang mine in our kitchen next to the hanging pans on either side of the stove.) Humidity is important: If your pancetta begins to get hard, it's drying out and should be wrapped and refrigerated. The pancetta should be firm but pliable, not hard. Because pancetta isn't meant to be eaten raw, the drying isn't as critical a stage as it is for items such as prosciutto or dry-cured sausages. But drying pancetta enhances its texture, intensifies its flavor, and helps it to last longer. 7. After drying, the pancetta can be wrapped in plastic and refrigerated for 3 weeks or more, or frozen for up to 4 months. Freezing makes it easier to slice thin. Note: Pink salt, a curing salt with nitrite, is called by different names and sold under various brand names, such as tinted cure mix or T.C.M., DQ Curing Salt, and Insta Cure #1. The nitrite in curing salts does a few special things to meat: It changes the flavor, preserves the meat's red color, prevents fats from developing rancid flavors, and prevents many bacteria from growing.
Tips:
- Choose the right pork belly: Look for pork belly that is at least 1 inch thick and has a good layer of fat. The fat will help to keep the pancetta moist and flavorful during the curing process.
- Cure the pork belly properly: The curing process is essential for developing the flavor and texture of pancetta. Be sure to follow the recipe's instructions carefully and use the correct amount of salt and spices.
- Be patient: Pancetta takes time to cure, so be patient and let it cure for the full amount of time specified in the recipe. This will ensure that the pancetta has the best flavor and texture.
- Experiment with different flavors: There are many different ways to flavor pancetta. You can add different herbs, spices, and even fruits to the curing mixture to create a unique flavor profile.
- Use pancetta in a variety of dishes: Pancetta is a versatile ingredient that can be used in a variety of dishes. It can be added to pasta, pizza, soup, and even salads. It can also be used as a wrapping for meat or fish.
Conclusion:
Pancetta is a delicious and versatile ingredient that can be used in a variety of dishes. It is easy to make at home and can be cured in a variety of ways. With a little patience, you can create a delicious pancetta that will impress your friends and family. So next time you are looking for a new ingredient to add to your cooking, give pancetta a try. You won't be disappointed.
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