Panceta na Brasa

For those who don’t know Panceta (or Pancetta) it is the pork belly. It comes with part of the leather, and meat interspersed with fat. Here in Sorocaba it’s a very common cut at barbecues, but I know that in some regions people don’t know about it.

Believe in Aunt Tati: if you find a nice piece of Panceta that looks great at the butcher’s, take it to your next barbecue. Guaranteed success. Imagine a cracked leather with meat that melts in your mouth… Lokodibão!
Panceta is a blanket, but I ask the butcher to cut it into wide strips, like this:

To season it is crushed garlic, salt, pepper and lemon. Let it taste for about 30 minutes, and place it on the barbecue with very hot coals.

I’m crazy about pork ♥♥♥♥♥♥♥!!!