Rich • Buttery • Perfect for Slow Cooking or Crisping

Iberico Pork Belly is exceptionally rich and well-marbled, with a silky texture and deep pork flavor that sets it apart from conventional pork. Thanks to Iberico’s unique fat quality, this cut cooks up luxurious and tender, with fat that renders smoothly rather than feeling greasy.

This pork belly is ideal for slow roasting, braising, or crisping, and pairs beautifully with both simple seasonings and subtle global flavors.

Best Uses

Slow-roasted pork belly
Braised or confit-style preparations
Sliced and crisped for bowls, ramen, or small plates

What to Expect

High fat-to-meat ratio
Silky, buttery texture
Deep pork flavor
Exceptional richness without heaviness

Iberico Belly

From $56.40

$20.00 per 1 Pound

weight

Quantity

Slow-Roasted Iberico Pork Belly with Ginger, Garlic & Soy

Subtle Asian Influence • Pork-Forward • Deeply Savory

This recipe borrows gentle Asian aromatics — ginger, garlic, and soy — while keeping the seasoning light so the Iberico flavor remains front and center.

Serves

4–6 people (rich — small portions go a long way)

Ingredients

2–3 lbs Iberico pork belly

Kosher salt

Fresh cracked black pepper

1 tbsp neutral oil or Iberico fat

3 cloves garlic, smashed

1-inch piece fresh ginger, sliced

2 tbsp low-sodium soy sauce

1 tbsp rice vinegar

1 tbsp honey or brown sugar (optional, very light)

Optional finish:

Scallions, sliced

Sesame seeds

Chili oil (sparingly)

Prep

Pat pork belly completely dry.

Score the fat lightly (do not cut into meat).

Season all over with salt and pepper.

Let rest at room temperature 30–45 minutes.

(Optional: dry-brine overnight, uncovered, for deeper seasoning.)

Cooking Instructions

Step 1 – Slow Roast

Preheat oven to 300°F.

Place pork belly fat-side up in a roasting pan.

Scatter garlic and ginger around the meat (not on top).

Whisk soy, rice vinegar, and honey (if using).

Pour mixture into pan (not over skin).

Cover tightly with foil.

Roast 2½–3 hours, until pork is tender and fat is translucent.

Step 2 – Crisp & Finish

Remove foil.

Increase oven to 425°F.

Roast 20–30 minutes, rotating pan as needed, until fat is golden and crisp.

Watch closely — Iberico fat renders beautifully but can go fast at high heat.

Rest

Rest 15–20 minutes before slicing.

Serve

Slice thick or thin

Spoon pan juices lightly over meat

Finish with scallions or a tiny drizzle of chili oil if desired

Why This Works for Iberico

Low heat renders fat gently

Minimal sweetness keeps pork flavor dominant

Ginger and garlic add warmth without masking

Crisp finish adds contrast to silky interior

Serving Ideas

With rice and greens

Over noodles or ramen

With pickled vegetables

As a shared small plate

Iberico Belly

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