Pork Belly Guanciale
Updated February 27, 2017
- Total Time
- 5 minutes plus 3 to 5 days' refrigeration
- Rating
- Comments
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Ingredients
8 ounces kosher salt
2 tablespoons fennel seeds
2 tablespoons hot red pepper flakes
1 tablespoon whole black peppercorns
6 juniper berries
3 to 4 cloves garlic, crushed
3 to 4 sprigs fresh thyme, gently bruised with the back of a knife
¼ teaspoon curing salt, optional (see note)
1 ½ pounds fresh best-quality pork belly, skin on
Nutritional analysis per serving
3 grams carbs; 49 milligrams cholesterol; 366 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 36 grams fat; 1 gram fiber; 175 milligrams sodium; 7 grams protein
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.