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Iberico Belly
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

PriceFrom $90.24
$32.00 per 1 Pound
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

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