Shortcut Guanciale Recipes

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SHORTCUT GUANCIALE



Shortcut Guanciale image

There is an edge of obsessiveness to carbonara - and I gave in to it completely by starting to make my own guanciale, the cured pig cheek central to most Italian versions of the dish. There's no real need to; it's available online, but I was inspired after eating a wonderful meal at Vetri Ristorante in Philadelphia, and buying a cookbook, "Rustic Italian Food," by its owner, Marc Vetri. He made it sound easy - and it is. It's also satisfying. Guanciale is generally cured for a week, then hung to dry for about three weeks, which is how I usually make it. A fireplace is perfect. But Mr. Vetri has a version that cures for only three days, then is baked. If you order raw cheeks, they need to be trimmed. You want to end up with a neat, flat slab, roughly an inch and a half thick. The key is to cut off the glands, down to the first level of meat, and all excess fat. Here is Mr. Vetri's recipe:

Provided by Ian Fisher

Categories     project

Time 3h15m

Number Of Ingredients 8

1 pork jowl (about 1 pound)
2 tablespoons and 1 teaspoon kosher salt
2 teaspoons dextrose powder or 1 1/2 teaspoons superfine sugar (I use the latter)
1/2 teaspoon ground coriander
1 teaspoon ground pepper
1 teaspoon curing salt No. 1 (available at Amazon.com)
1 teaspoon crushed garlic
1 tablespoon chopped rosemary

Steps:

  • Rinse pork jowl and pat dry. Combine other ingredients in a bowl.
  • Rub the curing mix on the jowl, then place jowl in a gallon Ziploc bag with the cure evenly spread on top and bottom. Refrigerate for 3 days.
  • Rinse the jowl and dry it. Roast at 275 degrees for 2 1/2 to 3 hours.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 273 milligrams, Sugar 2 grams

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Top Asked Questions

How do you make guanciale?
Guanciale, or salt-cured hog jowl, is made by first curing pork cheeks in salt and spices, and then cleaning off the extra salt and hanging the jowl bacon to cure for at least 3 weeks, but preferably 12 to 16 weeks for the best flavor. Once the hog jowl is completely cured, slice it up and give it a quick pan fry.
What is guanciale and how is it used?
Guanciale is an Italian cured meat made from pork cheek that is the key ingredient in many Italian dishes like pasta carbonara or amatriciana. Learn more about how to cook with this popular Italian ingredient. What Is Guanciale? What Does Guanciale Taste Like? What Is the Difference Between Guanciale and Pancetta? Want to Learn More About Cooking?
How to Cook Pasta with guanciale sauce?
Add the oil to a heated pan and add diced guanciale. Fry gently to render the fat, then follow this with garlic slices, chopped tomatoes and sliced red onion. Next add chilli flakes and the tomato sauce; simmer the sauce for about 10 minutes. Drain the cooked pasta and keep warm while the sauce is finishing.
What to eat with guanciale?
Due to the high fat content, the bacon is rarely eaten raw. The typical dishes with Guanciale are spaghetti à la Carbonara, Fave col Guanciale and Bucatini all’Amatriciane. For these dishes I also have recipes for you at the end.

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