If I had been writing for a purely British audience, I would have said
streaky bacon. Pancetta I thought was more universal (but certainly more
expensive)

Steve

wrote:
> I think this stuffing method works better if you mix butter or lard
> with the herb to put inside. The cheaper bacon works better than
> pancetta.
>
> Or you can try make some Chinese bacon. Cut the pork loin along the
> length to 4 pieces. Marinate with dard soy saurce, brown sugar and salt
> for 3 days in the fridge. Then hang it dry for at least a week or more
> depending on the room humidity.
>
> To serve, steam the whole piece for 15 minutes, the cut into very thin
> slices.
>
> I like it better than pancetta. Never understand the fancination about
> expensive pancetta.
>
>
> Steve Y wrote:
>> Find a way of making a hole down the length, fill this with a suitable
>> stuffing of onions and herbs, wrap the fillet in pancetta and
>> thentinfoil and then give it 15 mins at a high heat and a 2 or 3 hours
>> at a fairly low heat. This should work
>>
>> Steve
>