Iberico Pork Belly
Iberico Pork Belly comes from the underside of the Spanish Pata Negra pigs. The belly is naturally fattier than most other cuts, and rich in nutty flavour from the pigs’ acorn-rich diet.
Ideal for a weekend roast. If there is any left over, cut into cubes and toss through steaming hot pasta for a quick midweek treat. To pan fry, cut the belly into 1 cm slices, season with a touch of salt and just a little oil. Sear on both sides until the fat turns golden brown. Cover and rest for 10 minutes. In a bowl mix together soy sauce, rice wine vinegar, coriander, spring onion, chilli pepper, garlic, ginger and a pinch of sugar. Mix well and either pour over the pork belly slices or serve on the side as a dip. Try serving it up with udon noodles, bok choy or sautéed tender stem broccoli, and mushrooms. Mixing Japanese flavours with this unctuously fatty cut is a culinary marriage made in heaven!
Enjoy with a Beaujolais, medium dry cider or saké.