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

Serves: 4

Ingredients:

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)

Instructions:

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.