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Iberico Pork Belly Filet With Spanish Salad

Iberico Pork Belly Filet With Spanish Salad

Johan Magnusson -The Big Swede-
Indulge in Grilled Iberico Pork Belly Filet, paired with a vibrant Spanish Salad featuring mixed greens, olives, Manchego cheese, and a sherry vinaigrette, all masterfully prepared on the Arteflame grill.


Grilled Iberico Pork Belly Filet With Spanish Salad on the Arteflame Grill

Serves: 4


For the Iberico Pork Belly Filet:

  • 2 lbs Iberico pork belly filet
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil

For the Spanish Salad:

  • 4 cups mixed greens (such as arugula, spinach, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup green olives, pitted and halved
  • 1/4 cup shaved Manchego cheese
  • 1/4 cup extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 1/4 cup toasted almonds, chopped (optional)


  1. Prep the Pork Belly:

    • Season the Iberico pork belly filet generously with salt and pepper.
    • Preheat the Arteflame grill to a medium-high temperature.
  2. Grill the Pork Belly:

    • Brush the grill with olive oil. Place the pork belly filet on the grill.
    • Grill for about 6-8 minutes per side, until the outside is crispy and the inside is cooked to your preferred doneness.
    • Remove from the grill and let it rest for about 5 minutes. Then slice it into serving pieces.
  3. Prepare the Spanish Salad:

    • In a large bowl, combine mixed greens, cherry tomatoes, red onion, and green olives.
    • In a small bowl, whisk together extra virgin olive oil, sherry vinegar, Dijon mustard, salt, and pepper to create the dressing.
    • Pour the dressing over the salad and toss gently to combine.
    • Sprinkle with shaved Manchego cheese and toasted almonds if using.
  4. Assemble the Dish:

    • Place a portion of the Spanish salad on each plate.
    • Top with slices of the grilled Iberico pork belly filet.
  5. Serve:

    • Enjoy this delightful pairing of succulent Grilled Iberico Pork Belly with a fresh and flavorful Spanish Salad, a dish that truly showcases the versatility and excellence of grilling with the Arteflame.
These are some of the products we use in this recipe:

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Testimonial Forbes
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Testimonial Martha Stewart 5/5 stars I love this grill - it's made of half-inch carbon steel and corten "weathering" steel with a cooktop that heats from the center out.
Testimonial Steven Raichlen
Testimonial Steven Raichlen 5/5 stars It looks like a Claus Oldenburg sculpture. It functions like a wood burning grill & plancha. It's great for steak, fragile fish, veggies and everything in between.

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