How to Render Pancetta
Pancetta is cured, unsmoked pork belly. Because it relies on salt and time rather than smoke, its flavor is clean and sharp. Controlling the heat is everything here; move too quickly and you lose the soft chew that makes pancetta superior to bacon.
Patience is your primary ingredient
If the pan is hot when the pancetta hits it, the meat will toughen before the fat has a chance to release. Keep the flame at a steady, low flicker.
- heavy-bottomed skillet
- silicone spatula
- slotted spoon
What goes in.
- 6 ozpancetta, cut into 1/4 inch cubes
Cold Pan, Low Flame
Placing the pancetta in a cold pan allows the intramuscular fat to melt gently. This renders the fat into liquid gold before the protein fibers tighten up.
The method.
Arrange the cubes
Place the pancetta cubes in a single layer in a cold skillet. Do not crowd the pan.
Apply gentle heat
Turn the burner to low. As the skillet warms, the fat will begin to pool around the meat.
Monitor the color
Stir occasionally. The pancetta is ready when the edges are deep amber and the cubes have shrunk by about a third.
Drain and save
Remove the meat with a slotted spoon to a paper towel. Keep the rendered fat in the pan for cooking vegetables or deglazing.
When it doesn't go to plan.
If the pancetta browns too quickly, pull the pan off the heat entirely for a minute to let it coast.
Do not discard the rendered fat; it carries the concentrated, salty essence of the cure and is excellent for roasting potatoes.
Cut your cubes as uniformly as possible to ensure every piece reaches the same texture at the same time.
The ones that keep coming up.
How do I know when the pancetta is finished?
Look for the transition from opaque white fat to translucent amber. When the cubes feel firm but not rock-hard, they are done.
Can I use oil to help it along?
There is no need. The fat content is sufficient to lubricate the pan; adding oil will only make the end result greasy.
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