Recipes in the world of Flavilo

Salt-cured pork belly served on a wooden board

Salt-Cured Pork Belly

Salt-cured pork belly is a time-honored tradition found in many cuisines worldwide. Originally developed as a preservation method before refrigeration, this technique not only extends the meat\'s shelf life but also enriches its flavor. Known as pancetta in Italy and similar to bacon in preparation, this dish has become a staple in charcuterie and gourmet cooking. Its robust, salty-sweet taste makes it a versatile ingredient for countless recipes, or a delicious snack when thinly sliced.

Prep Time 15 min
Preparation 0 min
Total 7 day
4000 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 1 kg Pork belly
⭕ 50 g Salt
⭕ 30 g Brown sugar
⭕ 10 g Black pepper
⭕ 10 g Hungarian Sweet Paprika
⭕ 2 Bay leaves
⭕ 3 cloves Garlic
⭕ 5 g Thyme

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    Preparation Steps

    1

    Clean the pork belly and pat it dry with paper towels. Removing excess moisture helps with the curing process.

    2

    In a bowl, combine the salt, brown sugar, black pepper, Hungarian Sweet Paprika, and finely chopped thyme.

    3

    Rub the spice mixture all over the pork belly, ensuring it's evenly coated.

    4

    Place the pork belly in a shallow dish. Scatter the crushed garlic cloves and bay leaves on top.

    5

    Cover the dish tightly with plastic wrap and refrigerate for 5-7 days. Turn the pork belly daily to ensure even curing.

    6

    After curing, rinse the pork belly thoroughly under cold water to remove excess salt and spices. Pat it completely dry.

    7

    The cured pork belly is now ready to be sliced and cooked as desired. Alternatively, store it in the refrigerator for up to one week.