In a unique execution! Flavored with 10 spices and smoked salt crystals from Cyprus
Method
Grind the spices that are in grains and seeds, place them together with all the other spices and mix them well.
In a jar with a lid, place 2 spoons of the spice mixture and add olive oil, wine and mashed onion. Shake well and place in the refrigerator for 1 to 2 days ideally.
Drain the marinade and keep the marinate in a separate container.
Mix the salts.
Turn on the oven at 200 degrees without the fan
From the side of the skin of the pancetta, make holes with a sharp knife and rub the salt well to go everywhere.
Turn the pancetta on the other side, carve between the ribs and add salt.
Fill the syringe with the marinade liquid and make injections in as many places as you can on both sides.
Coat it well with the marinate
Wipe the skin side with absorbent paper to dry well.
Place in the oven and bake for 2 hours, covering it after 30 minutes and uncovering it half an hour before it comes out.
Ingredients
2 kg of pork belly with bones
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Salt mixture
75% untreated sea salt
25% smoked salt crystals from Cyprus
Sotiris 10 spices mix
Everything in powder form, except onions
25 g black pepper
30 g smoked paprika
20 g oregano
15 g of mint
20 g of garlic
20 g mustard
20 g cumin
10 g all spice
20 g coriander
100 g onion (raw)
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For the marinade
2 tbsp spice mix
75 ml of olive oil
75 ml dry white wine
50 ml water
100 g onions (pureed)
