Pork belly pancetta

By Chef Dave Pynt



  • 3.5kg pork belly
  • 8 garlic cloves, crushed
  • 12g pink salt
  • 50g Kosher salt
  • 30g honey
  • 30g black pepper, finely cracked
  • 15g juniper berries, crushed
  • 6 fresh bay leaves
  • 5g ground nutmeg
  • 8 sprigs of thyme
  • extra - 30g ground black pepper


  1. 1.
    Trim the skin off of the pork belly.
  2. 2.
    Combine all ingredients except for the extra black pepper.
  3. 3.
    Coat the pork belly well and put into a cryovac bag. Put in the cool room for 7-10 days flipping every day until the pork starts to firm up.
  4. 4.
    When the pork is ready rinse everything off and coat the meat side with the extra ground black pepper.
  5. 5.
    Roll and tie the pancetta fat side out. Wrap in muslin cloth and store for up to two weeks in the fridge flipping every day.
  6. 6.
    Slice, cook on a char grill, serve and enjoy.