Pour your salt, brown sugar, thyme, Italian seasoning and chilling powder into a bowl
Rinse and pat dry your pork belly with kitchen towel
Rub it into every inch of the pork belly
Wrap in cling film or a zip lock bag and leave in the fridge for 10 days turning it over every other day
After 10 days! It has oozed moisture which is normal and the meat would have gotten slightly darker
Other side after 10 days
Rinse off the rub and pat dry
Measure out the same spices except brown sugar and salt
Rub it in
You need air flow, I made this using a pot stand and cake tin to allow air to the bottom
Place pork belly in the stand and return to the fridge for a further 10 days
After 20 days and a lot of TLC..... What a beauty!
Rinse off the spices and slice up to see the goodness!
Trim off the skin and chop into little pieces to add awesomeness to your recipes!
If you find mould growing at any time during the process. Stop and trash it. Don't eat the pancetta without cooking it first. The long wait only makes this even more awesome!
- 300.0g Pork belly
- 1.0Tbsp Italian seasoning
- 1.0tsp Dried thyme
- 1.0Tbsp Chili powder
- 2.0Tbsp Salt
- 1.0tsp Brown sugar
- Lots of patience!👼