Cut the pork belly so that it can fit on a paper towel. Wrap your cutting board in plastic wrap, and cover with a paper towel.
Sprinkle the paper towel evenly with the crazy salt.
Line the strips of pork belly over the salt. Don't overlap the slices.
Sprinkle the slices evenly with salt and pepper.
Cover the pork slices with a paper towel, and then cover the whole thing with plastic wrap. Make sure to remove as much air as you can while wrapping, and seal the plastic wrap airtight.
Put the sealed pork slices in the refrigerator for 12 hours, or overnight. Now you have pancetta.
If you want a richer flavour, put the pork slices between 2 or 3 sheets of paper towel, and let it rest for up to 3 days. The key is to make sure the meat is sealed airtight, and has enough paper towel to soak up any liquid.
This pancetta shouldn't be eaten raw, so make sure to cook it before eating.
I wrapped it around green beans, and then fried it.
Peel some shrimp and wrap it in the pancetta.
Story Behind this Recipe
Pancetta is so tasty. I want to use it, but it is very expensive! You can make it from a pork belly block, but it takes time, and it's difficult to thinly slice! With some resolve, it is possible to make something like pancetta using thinly sliced pork belly. It does not have the rich taste of fully cured pancetta, but is delicious enough for casual uses.
This recipe is not designed for preservation, so try to use the pancetta within 3~4 days, or freeze it for later use. If you use thickly cut pork belly, make sure to sandwich it between two or more paper towels. Use herb salt, crazy salt, or your own choice of herbs.