Iberico Pork Belly
Iberico Pork Belly comes from the underside of the Iberico Pata Negra Pigs. Known as the “Wagyu of Pork” with its heavy marbling, it really isn’t comparable to any other pork. Belly is naturally fattier than most other cuts of Pork, rich in nutty flavour adding to the already sublime cut.
Containing one ±1.3kg piece per pack, you get a exceptional cut of Iberico Pork, ideal for roasting, and if there are any leftovers cut into cubes and toss through steaming hot tagliattele for a quick midweek treat. The nature of Iberico Pork is that melt in the mouth flavour extravaganza with each forkful. When combined with this cut you have a greater level of texture and flavour. Revolutionising your mealtime and plate, it is tricky eating anyone Pork afterwards.
Our office is always partial to mixing Japanese flavours with this unctuously fatty cut, with the combination of Soy Sauce, Rice Wine Vinegar, soft fresh herbs and spicy Chilli Pepper. If you are over roasting joints, try slicing the belly into 1cm slices, season with a touch of salt and a little oil. Sear on both sides until the fat turns that phenomenal golden brown. Cover and rest for 10 minutes. In a bowl mix together Soy Sauce, Rice Wine Vinegar, soft herbs such as Coriander, slices of Spring Onion and Chilli Pepper, Garlic, Ginger, and a pinch of sugar. Mix well and either pour over the Iberico Pork Belly slices or serve on the side to dip. Try serving it up with Udon Noodles, or some sautéed Tenderstem Broccoli, Mushrooms and Bok Choy.