Pork Belly Guanciale Food
PORK BELLY GUANCIALE
Steps:
- In a large nonmetallic container, combine salt, fennel seeds, pepper flakes, peppercorns, juniper, garlic, thyme and curing salt (if using). Mix.
- 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.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 146 milligrams, Sugar 0 grams
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- Wear clean gloves while handling the pork.* Pat the trimmed jowl completely dry and place it on a cutting board.
- You’ll want to measure the amount of salt you use. It will be approximately 1 tablespoon of both sea and pink salt but the precise amounts for curing depend on the exact weight of the jowl. You want the weight of the sea salt to be 3 percent the weight of the trimmed meat. And you want the weight of the pink salt to be 0.25 percent the weight of the trimmed meat.
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- Place the pork in a resealable plastic freezer bag. Scoop up any stray rub and add it to the bag. Squeeze out the air and seal. Place the bag in a baking dish and refrigerate for 1 week. Turn the bag once a day and give the pork a little massage through the plastic each time you turn it.
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