Pork Belly Guanciale
- Total Time
- 5 minutes plus 3 to 5 days' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces kosher salt
- 2tablespoons fennel seeds
- 2tablespoons hot red pepper flakes
- 1tablespoon whole black peppercorns
- 6juniper berries
- 3 to 4cloves garlic, crushed
- 3 to 4sprigs fresh thyme, gently bruised with the back of a knife
- ¼teaspoon curing salt, optional (see note)
- 1½pounds fresh best-quality pork belly, skin on
Nutritional analysis per serving (12 servings)
305 calories; 30 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 6 grams protein; 146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonmetallic container, combine salt, fennel seeds, pepper flakes, peppercorns, juniper, garlic, thyme and curing salt (if using). Mix.
- Step 2
Add pork belly to container, and rub thoroughly with salt mixture. Cover and refrigerate until pork loses about a third of its weight, 3 to 5 days. Remove from salt, wrap in parchment or wax paper and refrigerate until needed. Slice off a piece, rinse well and pat dry before cooking.
- Curing salt is sold at Kalustyan's, 123 Lexington Avenue (28th Street); (800) 352-3451, kalustyans.com.
Private Notes
Comments
With respect to Antonio, this makes a green bacon, nicely spiced, which is quite nice to use in a pasta sauce instead of pancetta if you don’t have any to hand. Also nice fried with eggs I agree it is not a substitute for guanciale It keeps well, although I use half the salt without any obvious deleterious effect
Incomplete.This would not be safe to eat without cooking. Is it even guanciale if not aged? Does this site have something against aged meats? There are 2 recipes here for "guanciale" & both omit weeks of hanging. In the other's comments there are some instructions. Or better yet do a search, there are lots of good directions out there. Even if you plan to use yours in thoroughly cooked dishes do yourself a favor and don't make this. It just can't have the flavour.
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