Comments on: Guanciale / Cured Pork Jowls https://www.marketmanila.com/archives/guanciale-cured-pork-jowls A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Fri, 29 Jul 2011 03:17:51 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: andrea https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-301274 Fri, 29 Jul 2011 03:17:51 +0000 http://www.marketmanila.com/?p=11260#comment-301274 Hi MM!

Would you know where I can get some guanciale and pecorino in Manila? Thanks!!

]]> By: junb https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-242637 Wed, 14 Apr 2010 23:08:53 +0000 http://www.marketmanila.com/?p=11260#comment-242637 The ultimate for me is when I did cured my own leg ham, guanciale and bacon without the use of salt peter. Using it on carbonara, aglio olio and various recipe that calls for ham will definitely makes you proud. Word of caution though makes sure you follow every details of the step and ingredients as well as the cleanliness to ensure no bacteria growth. There is a curing process on the links given by shep915 above that I did follow as a start of my curing experiment.

]]> By: junb https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-242635 Wed, 14 Apr 2010 22:55:19 +0000 http://www.marketmanila.com/?p=11260#comment-242635 Hi Mom-Friday I have two kids too. Dont worry serving them food with wine since most of the alcohol has evaporated during cooking leaving only the sweetness of the grapes in yr food.

]]> By: Jean https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-242420 Wed, 14 Apr 2010 02:00:55 +0000 http://www.marketmanila.com/?p=11260#comment-242420 Mmmm, spaghetti carbonara is one of my top three favorites next to spaghetti bolognese and bucatini amatriciana. I agree that the traditional preparation-no cream-is the best. I wish I had some guanciale right now.

]]> By: millet https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-242404 Wed, 14 Apr 2010 01:03:29 +0000 http://www.marketmanila.com/?p=11260#comment-242404 have never had guiancale and have always been curious about it. what other dishes is it good with? have always had to settle for bacon for my carbonara. yup, no cream.

]]> By: Angela https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-242299 Tue, 13 Apr 2010 16:36:40 +0000 http://www.marketmanila.com/?p=11260#comment-242299 I just had spaghetti carbonara the other day, but being too lazy to run to the store for guanciale, I made do with bacon. Not great, but it satisfied the craving.

]]> By: Mom-Friday https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-242183 Tue, 13 Apr 2010 09:51:55 +0000 http://www.marketmanila.com/?p=11260#comment-242183 THANK YOU!
I wondered for a long time how I can serve Carbonara without the cream since hubby loves this dish with the creamy-cheesy sauce, but we’re trying to minimize casein (milk protein) intake for my boy — so again, THANK YOU, good to know the authentic way has NO cream! :D
In your recipe, it called for white wine? Is there a substitute or can I do away with this since I’m serving this to the kids?

]]> By: Marketman https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-242153 Tue, 13 Apr 2010 08:52:30 +0000 http://www.marketmanila.com/?p=11260#comment-242153 Dorothy, yes, as with all recipes, tons of variations exist. I say go with what makes you happiest. Thanks for the links…

]]> By: Dorothy https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-242152 Tue, 13 Apr 2010 08:50:23 +0000 http://www.marketmanila.com/?p=11260#comment-242152 Hi MM, of course there are so many variations of this dish that nobody can keep up. I’m speaking from my experience of eating in Italian homes and trying out local recipes. You might need to use Google Translate for these sites: https://ricette.giallozafferano.it/Spaghetti-alla-Carbonara.html and https://it.wikipedia.org/wiki/Pasta_alla_carbonara

I also found some recipes in Italian that have cream and I think it’s just awful. Totally agree with you on that.

PS. My British boyfriend and I are avid fans of your blog :-)

]]> By: joey https://www.marketmanila.com/archives/guanciale-cured-pork-jowls#comment-242151 Tue, 13 Apr 2010 08:43:00 +0000 http://www.marketmanila.com/?p=11260#comment-242151 This looks like heaven to me MM! I was hoping you procured it here but, siiiigh, it’s not to be!

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