Richie Nakano, sous chef at Nopa
(560 Divisadero at Fell), is also a talented multimedia producer with a witty 'n gritty blog and podcast, both called line cook
. Nakano jumped at our challenge to put together a recipe in the 140-character space carved out by Twitter
. Here's his tweet-worthy method for making pancetta.Nopa Pancetta: 1 organic pork belly. 2% salt by weight. Curing salt. A lot of black pepper. Fennel seed, chili. Cure 10 days. Ferment a few days. Eat.