We love diving into the rich flavors of Iberico pork, a Spanish treasure that’s become a favorite among food enthusiasts. Sourced from acorn-fed black pigs in Spain, this pork belly boasts incredible marbling and a melt-in-your-mouth tenderness that elevates any meal.
In our Iberico Pork Belly Recipe, we’ll show you how to create a dish that’s both luxurious and approachable, perfect for impressing guests or treating yourself. With its bold taste and simple steps, it’s no wonder this recipe stands out in the world of gourmet cooking.
Ingredients
In our Iberico Pork Belly recipe, we select premium, acorn-fed Iberico pork for its unparalleled marbling and tenderness, ensuring a melt-in-your-mouth experience that elevates every bite. Below, we list the ingredients in the order they are used, with precise measurements and prep notes to guide you seamlessly.
- Iberico Pork Belly: 1.5 kg (3.3 lbs), skin-on and scored in a crisscross pattern to allow flavors to penetrate deeply during seasoning and cooking.
- Kosher Salt: 2 tablespoons, coarsely ground for an even rub that enhances the pork’s natural richness without overpowering it.
- Black Pepper: 1 tablespoon, freshly cracked to add a sharp, aromatic kick that complements the pork’s fatty notes.
- Garlic Cloves: 6 cloves, minced for infusing a robust, earthy aroma into the initial marinade.
- Fresh Thyme: 4 sprigs, leaves stripped for their bright, herbal essence that pairs perfectly with the pork’s sweetness.
- Olive Oil: 3 tablespoons, extra-virgin for coating the pork and promoting a golden, crispy sear.
- Apple Cider Vinegar: 2 tablespoons, for a subtle tang in the marinade that balances the fat and adds depth.
- Honey: 1 tablespoon, for glazing to caramelize the surface and create a glossy, sweet-savory crust.
- Lemon Zest: From 1 lemon, finely grated for a fresh, citrusy brightness that cuts through the richness at the end of preparation.
Equipment Needed
To prepare our delectable Iberico Pork Belly recipe, we rely on a selection of essential tools that ensure precision and ease in the kitchen. These items help us achieve the perfect crisp skin and tender meat, enhancing the overall gourmet experience.
We have compiled a list of the key equipment below, organized by category for clarity:
- Oven: A standard oven is crucial for roasting the pork belly to golden perfection. We suggest using one that maintains even heat up to 400°F (200°C) for optimal results.
- Roasting Pan or Baking Tray: This sturdy pan supports the Iberico Pork Belly during cooking, allowing fats to render evenly and preventing sogginess.
- Sharp Knife: Essential for scoring the skin of the pork belly, which promotes crispiness. We recommend a high-quality chef’s knife with a blade at least 8 inches long for clean, precise cuts.
- Cutting Board: A large, stable board provides a safe surface for prepping the pork and other ingredients, minimizing mess and ensuring food safety.
- Mixing Bowl: Used for combining seasonings like garlic, thyme, and olive oil into a flavorful marinade that elevates the pork’s natural richness.
- Measuring Cups and Spoons: Accurate measurements are key for ingredients such as salt, pepper, and honey—opt for a set that includes both dry and liquid options for versatility.
- Meat Thermometer: This tool guarantees the pork reaches an internal temperature of 145°F (63°C) for safety and tenderness, avoiding overcooking.
- Aluminum Foil or Parchment Paper: Helps with easy cleanup and prevents sticking, ensuring our Iberico Pork Belly releases effortlessly from the pan.
By having these tools ready, we streamline the process and focus on the sensory delights of this Spanish-inspired dish.
Instructions
Now that we have gathered our premium ingredients and essential tools, we guide you through the straightforward steps to prepare this succulent Iberico Pork Belly, ensuring a crispy skin and tender, flavorful meat that melts in your mouth.
Prep
Before we begin, let’s prepare our Iberico pork belly for maximum flavor absorption. Start by placing the 1.5 kg of skin-on Iberico pork belly on a clean cutting board. Use a sharp knife to score the skin in a crisscross pattern, making cuts about 1/4 inch deep and 1-inch apart—this helps the fat render evenly and creates a crackling texture. In a mixing bowl, combine 2 tablespoons of kosher salt, 1 tablespoon of black pepper, 4 cloves of minced garlic, and 2 tablespoons of fresh thyme leaves to form a dry rub that enhances the pork’s natural richness.
Marinate
Next, we marinate the pork to infuse it with bold, aromatic flavors. Rub the prepared seasoning mixture generously over the entire surface of the Iberico pork belly, pressing it into the scored skin and meat for even distribution. In a separate bowl, whisk together 2 tablespoons of extra-virgin olive oil, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of lemon zest to create a wet marinade that balances tanginess and sweetness. Coat the pork evenly with this mixture, then cover it with plastic wrap and refrigerate for at least 2 hours—or overnight for deeper flavor penetration—allowing the marinade to tenderize the meat and release enticing aromas as it rests.
Cook
We cook the pork to achieve that perfect golden crispness and juicy interior. Preheat your oven to 450°F (232°C). Place the marinated Iberico pork belly skin-side up in a roasting pan, and roast it for 30 minutes to crisp the skin until it’s blistered and golden. Lower the oven temperature to 325°F (163°C) and continue cooking for another 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part reads 145°F (63°C)—the fat will render slowly, filling your kitchen with the irresistible scent of garlic, thyme, and caramelized honey. For even results, baste the pork with its pan juices every 30 minutes to lock in moisture and enhance the glossy finish.
Rest and Serve
Finally, we let the pork rest to ensure it’s tender and easy to slice. Remove the Iberico pork belly from the oven and transfer it to a cutting board, then tent it loosely with aluminum foil to rest for 10-15 minutes—this allows the juices to redistribute, preventing dryness and amplifying the melt-in-your-mouth texture. Slice the pork against the grain into 1/2-inch thick pieces, revealing the exquisite marbling that makes this dish a standout. Serve it hot, paired with a fresh salad or roasted vegetables, and savor the crisp, salty skin contrasting the rich, succulent meat for an unforgettable gourmet experience.
Make-Ahead Tips
To maximize convenience without compromising the rich, melt-in-your-mouth tenderness of our Iberico Pork Belly, we suggest these strategies for preparing components ahead of time. This approach allows flavors to develop fully making your cooking process seamless and stress-free.
Preparing the Marinade and Rub
We advise making the dry rub and wet marinade up to 24 hours in advance. In a mixing bowl combine 2 tablespoons of kosher salt, 1 teaspoon of black pepper, 4 cloves of minced garlic, and 2 tablespoons of fresh thyme leaves for the dry rub. For the wet marinade whisk together 1/4 cup of extra-virgin olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of lemon zest in a separate bowl. Store each in airtight containers in the refrigerator to preserve their vibrant aromas and ensure they infuse the pork with maximum depth when you’re ready to use them.
Marinating the Pork
Score the skin of your 1.5 kg Iberico pork belly with a sharp knife as outlined in our preparation steps then apply the dry rub and wet marinade. We recommend marinating the pork in the refrigerator for up to 24 hours or overnight covered in plastic wrap. This extended time allows the seasonings to penetrate deeply enhancing the pork’s natural marbling and creating a crispy golden skin when roasted.
Partial Cooking and Storage
If you’re planning a meal for the next day roast the pork belly partially at 220°C (425°F) for about 30 minutes to crisp the skin then reduce the oven to 160°C (320°F) and cook for an additional 45 minutes until the internal temperature reaches 65°C (150°F) as measured by a meat thermometer. Allow it to cool completely wrap tightly in aluminum foil and refrigerate for up to 2 days. When ready to serve reheat in a 180°C (350°F) oven for 15-20 minutes to restore its juicy interior and flavorful juices without overcooking.
Reheating and Serving
For optimal results reheat slices of the cooked pork belly in a preheated oven at 180°C (350°F) for 10-15 minutes. We find that basting with reserved juices during reheating maintains the dish’s exquisite balance of crispy exterior and tender succulent meat ensuring it impresses guests with its authentic Spanish-inspired taste. Always use a meat thermometer to confirm the internal temperature reaches 65°C (150°F) for safety and quality.
| Tip Type | Advance Preparation Time | Key Benefit |
|---|---|---|
| Marinade Prep | Up to 24 hours | Enhances flavor infusion |
| Marinating Pork | Up to 24 hours | Deepens taste and tenderness |
| Partial Cooking | Up to 2 days | Allows flexible meal timing |
| Reheating | Immediate before serving | Preserves texture and juiciness |
Conclusion
We’ve loved exploring this Iberico Pork Belly recipe and how it brings authentic Spanish flair to our tables. It’s a simple way to create memorable meals that wow without the fuss.
By trying it, we’re not just cooking—we’re embracing a tradition of rich flavors and effortless elegance. Let’s make every gathering extraordinary with this standout dish.
Frequently Asked Questions
What is Iberico pork and why is it special?
Iberico pork comes from black pigs raised in Spain, fed on acorns for exceptional marbling and tenderness. It’s prized for its rich, nutty flavor and melt-in-your-mouth texture, making it a gourmet delicacy ideal for special occasions.
What ingredients are needed for Iberico Pork Belly?
You’ll need 1.5 kg skin-on Iberico pork belly, kosher salt, black pepper, minced garlic, fresh thyme, extra-virgin olive oil, apple cider vinegar, honey, and lemon zest. These enhance the pork’s natural richness for a balanced, flavorful dish.
What equipment is required to prepare Iberico Pork Belly?
Essential tools include an oven for roasting, a roasting pan or baking tray, a sharp knife for scoring, a cutting board, a mixing bowl, measuring cups and spoons, a meat thermometer, and aluminum foil or parchment paper for easy prep and cleanup.
How do I cook Iberico Pork Belly?
Start by scoring the skin and applying a dry rub of salt, pepper, garlic, and thyme. Marinate with olive oil, vinegar, honey, and lemon zest for at least 2 hours. Roast at high heat for crispy skin, then lower temperature for a juicy interior. Baste during cooking and rest before slicing.
Can I make Iberico Pork Belly ahead of time?
Yes, prepare the dry rub and marinade up to 24 hours in advance, and marinate the pork for up to 24 hours for better flavor. You can partially cook and store it for up to 2 days in the fridge, then reheat to maintain crispiness and juiciness.
How should I store and reheat leftovers?
Store cooled Iberico Pork Belly in an airtight container in the fridge for up to 3 days. To reheat, warm in a preheated oven at 350°F for 10-15 minutes, covering with foil to keep it moist while restoring the crispy exterior.