Pancetta is the Italian cousin of bacon, made by curing pork belly with salt and aromatics, but not smoked. It is typically made with curing salt or sodium nitrite, which gives it its dark pink hue. This recipe takes a non-traditional route, making it easier to create the flavors of pancetta with just salt, herbs, and time. We love thinly slicing it or cubing it and frying it in a pan until crispy to flavor dishes like roasted Brussels sprouts, sauteed greens, or pasta.
1 lb heritage pork belly, skinless or skin-on
1 ½ tsp pepper
1 tsp paprika
1 bay leaf
½ tsp thyme
½ tsp rosemary
2 Tbsp salt
1 tsp brown sugar
1 garlic clove, minced
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