PORK BELLY GUANCIALE

Pork Belly Guanciale image

Provided by Steven Stern

Categories project

Time P5DT5m

Yield 1 pound

Number Of Ingredients 9

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
1/4 teaspoon curing salt, optional (see note)
1 1/2 pounds fresh best-quality pork belly, skin on

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