I saw this recipe in a bookstore somewhere, and tried making it from memory and it was a huge success I was a little worried about the relatively small portion of salt at first, but it's worked well every time I've made it.

I used water-absorbent sheets that absorb grease and water quite well. I think you can also use kitchen wipes (like thick paper towels) as well. There are recipes that require more salt, producing pancetta that keeps longer, but with this recipe you won't need to de-salt the meat afterwards. The ingredient amounts listed are also enough to give the pork a good strong flavor. Just make sure to cook it through before eating. Recipe by Miruneko