Iberico Pork Belly - Boneless, Skin On | ±3.4kg

Crispy Iberico Pork Belly (3.4kg, boneless, skin-on) — simple step-by-step

You’ll need
• 3.4kg Iberico pork belly, boneless, skin-on
• 2–3 tbsp fine salt (for the meat)
• 2–3 tbsp coarse sea salt (for the skin)
• 1–2 tsp black pepper
• 1 tbsp fennel seeds (optional but great)
• 4–6 garlic cloves, lightly crushed (optional)
• 2 tbsp olive oil (for the meat side)
• 250–500ml water (for the tray)

Equipment
Roasting tray + rack (or sit it on thick onion slices), sharp knife, kitchen paper, foil.

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Step-by-step

1) Dry the skin (best results)
1. Pat the pork belly very dry with kitchen paper.
2. If you can, leave it uncovered in the fridge overnight (skin side up).
(If not, dry it thoroughly and carry on.)

2) Score the skin
1. Using a sharp knife, score the skin in lines about 1cm apart.
2. Try to cut through the skin and fat, but not into the meat.

3) Season
1. Turn the belly meat-side up and rub with: fine salt, pepper, fennel (optional), garlic (optional), and a drizzle of olive oil.
2. Turn skin-side up. Rub the skin with coarse sea salt (this helps draw moisture out and improves crackling).

4) Set up the tray
1. Heat oven to 170°C fan (190°C conventional).
2. Put the belly on a rack (or on thick onion slices) in a roasting tray.
3. Pour water into the tray (not onto the pork) so it gently steams underneath and stops the drippings burning.

5) Slow roast (tender meat)
1. Roast for 3 hours at 170°C fan.
2. Check the tray halfway and top up water if it dries out.

6) Crisp the crackling
1. Remove the pork. Tip off excess fat/liquid from the tray (carefully).
2. Brush the skin lightly to remove any wet patches of salt, then pat dry again if needed.
3. Turn oven up to 220°C fan (240°C conventional).
4. Roast for 25–40 minutes until the skin is deeply crisp and blistered.

7) Rest, then slice
1. Rest 20–30 minutes (this keeps it juicy).
2. Slice with a serrated knife or very sharp knife.

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Quick doneness guide
• You want the meat very tender and the fat soft/gelatinous after the slow roast.
• If it still feels firm after 3 hours, give it another 30–45 minutes before crisping.

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Serving ideas (simple)
• Classic: roasted potatoes + greens + apple sauce
• Tacos/buns: shred the meat, crackling on top, quick slaw
• Asian-style: serve with rice, cucumber, and a soy + vinegar dip

If you tell me whether you want it sliceable like a roast or pull-apart (more like porchetta-style texture), I’ll tweak time/temps slightly.

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