I can honestly say that I am as excited as ‘a kid in a candy store’, my pork bellies have arrived and they are beautiful!  I can suggest a few ways to order your own pork belly, first a local butcher that provides a ‘hands-on’ operation is always my first choice.  I prefer this avenue for multiple reasons (which is a story all into itself for a later time), however I think most important is the farmer / family connection that makes the story and finished product that much better.  Other sources could be a local chef / restaurant that offer house cured Italian meats and charcuterie items, specialty grocery stores and let’s not forget about artisan producers such as ‘Heritage Farms’ that offer many high quality products on-line.

Pork Belly Prepped To Cure

One important fact to mention is the method I am using is ‘all-natural’ method in making this Pancetta.  The gray salt will be acting as our preservative, in doing so it will perform two actions; first it stops any activity / reproduction of bacteria and secondly it inhibits naturally occurring enzymes that act as catalyst for spoilage.  (We’ll talk more about this and its science in a future blog)

To get started we’ll need to have a few things on hand:
1.    Pork Belly  6 to 7 pounds (trimmed)
2.    Dry Rub Cure
a.    Spice Grinder
b.    Sauté pan
3.    Sheet Pan
4.    Plastic Wrap
5.    Space in the refrigerator

The first step – I like to prepare the ‘curing salt’ blend for the pork belly.   My recipe is as follows:

Ingredients for Curing Salt Blend

a.   4 cups – Gray Salt

b.   1 ½ c – Sugar

c.    6 ea. – Bay Leaves, crushedd.

d.   3 T – Peppercorns, whole
e.    1 ½ T – Juniper Berries, whole
f.    ½ c – Brown Sugar

g.    ½ t – Nutmeg, fresh grated

h.    8 ea – Clove, whole
i.    1 t – Garlic (minced, toasted)
j.    1 t – Cumin, whole
k.    1 t – Allspice, whole

Place peppercorns, Juniper berries, allspice, clove and cumin in sauté pan over medium heat, allow to cook until spices are slightly toasted – approx 3 to 4 minutes.  Allow to cool then grind in spice mill.  Combine all food processor, pulse blade until you achieve a homogeneous blend.  Place in air tight container and reserve for later use.

Curing Salt Mix Ready To Apply

The pork belly was received in great condition, trimmed very well and skin removed.  I did square off the edges slightly for a better fit into my sheet pan.  Now time to apply the 1st coating and massage of the reserved curing salt mixture.  I start with the skin side first and then once this is completed turn over, continue on the meat side.  Make sure to massage the curing salt well into the pork belly.  This first application of curing salt is the most important; it gets the entire process started off in the right direction.  Once both sides are completed, transfer to sheet pan placing skin side down.  I like to apply another light layer of curing salt to the meat to ensure all is well covered.  Wrap the sheet pan well with plastic wrap and refrigerate.  The entire process is going to take 5 – 7 days.

Applying the dry rub 'cure' to pork belly

NOTE ** – it will be imperative to keep a watchful eye on the curing process during the first few days, as this is when majority of the water release will happen from the pork belly.  This being such a short curing time, I like to check the progress on a daily basis.  I recommend the following steps each day:
a.    Remove from refrigerator and unwrap, careful not to spill released water
b.    Using paper towel, lightly pat the surface to remove any moisture
c.    Carefully pick up the pork belly, again lightly pat both sides to remove excess moisture.
d.    Transfer to new sheet pan, skin side up.  Apply another light coating of curing salt and massage into pork belly.
e.    Turn over and repeat the process for the meat side.
f.    Re-wrap well and the back into refrigerator.

Curing mix massaged into pork belly to start curing

That’s it for now!  I’ll post daily progress and pictures of the process during this seven day cure.  Until tomorrow…..

Ciao,  Grazie

Michael