Iberico Pork Belly Skin Off |±3kg

What You’ll Need:
• 3kg Iberico pork belly (skin off)
• Sea salt
• Freshly ground black pepper
• Olive oil (optional)
• Optional extras: garlic, thyme, rosemary, lemon zest, or your favorite spice rub


Step-by-Step Preparation:

1. Defrost
• Defrost slowly in the fridge for 24–36 hours until fully thawed.

2. Pat Dry
• Use paper towels to dry the surface of the pork thoroughly.
This helps with texture and seasoning.

3. Score the Fat
• Use a sharp knife to lightly score the fat side in a criss-cross or straight-line pattern.
Be careful not to cut into the meat, just the fat layer.

4. Season Generously
• Rub the pork belly with:
• Sea salt (about 2–3 teaspoons)
• Black pepper
• Optional: a blend of lemon zest, garlic, and herbs or spices.
• Massage it well into the surface, especially into the scored fat.

5. Dry in the Fridge (Optional, but improves texture)
• Place the pork on a tray or rack, uncovered, in the fridge for at least 8–12 hours, or overnight.
This helps dry out the surface and improves browning during cooking.

6. Ready for Roasting or Slow Cooking
• Now the pork belly is prepped and ready to be cooked.

🔥 Slow-Roasted Iberico Pork Belly (3kg, Skin Off)

Time Needed:
• Prep: 15 minutes (+ optional overnight dry)
• Cook: ~8 hours
• Rest: 20–30 minutes

Step-by-Step Cooking Instructions

1. Preheat Your Oven
• Set to 130°C, fan off for gentler heat.

2. Prep the Pan
• Use a roasting tray with a rack if possible (to let fat drip down).
• Add a bit of water, wine, or stock with some vegetables to the bottom of the tray (this keeps the environment moist).

3. Roast Low and Slow
• Place the pork fat-side up on the rack.
• Roast at 130°C for 7–8 hours.
• Optional: loosely cover with foil for the first 4–6 hours to retain moisture, then uncover to allow the top to brown.

4. Crisp the Top
After the long roast:
• Turn the oven up to 220°C for 20–30 minutes OR use the grill/broiler for 5–10 minutes.
• Watch closely, the top should go golden brown and slightly crisp, not burn.

5. Rest the Meat
• Remove from oven and let it rest for 20–30 minutes, loosely covered with foil.
• This helps juices redistribute and makes slicing cleaner.

6. Slice and Serve
• Use a sharp knife to cut thick slices or cubes.
• Serve with something fresh or acidic like pickled onions, chimichurri, or citrus salad to balance the richness.

Extra Tips:
• Save rendered fat in the tray. Once strained, it’s excellent for roasting potatoes or sautéing.
• This method works great if done a day ahead: cook, chill, then reheat and crisp before serving.

SHIPPING RATES (UK mainland only excl. Highlands)

Weekdays	FREE on orders over £60 (£5.95 on smaller orders)
Saturdays	FREE on orders over £80 (£9.95 on smaller orders)

SHIPPING RATES (Scotland - Highlands)
Postcodes concerned: AB31 to AB56, HS, IV, KA27, KA28, KW, PA21 to PA50, PA60 to PA78, PA80, PH4 to PH44, PH49, PH50, ZE1 to ZE3

Weekdays	FREE on orders over £80 (£13.15 on smaller orders)
Saturdays	FREE on orders over £80 (£13.15 on smaller orders)

SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely DPD.
We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland, we aim to deliver your orders via DPD 48 hours service.