Iberico Pork Belly Filet with Fresh Spanish Salad

Introduction

This Iberico pork belly filet recipe highlights the naturally rich, buttery flavor of Iberico pork while balancing it with a refreshing Spanish salad. It’s a simple, vibrant dish that feels restaurant‑quality yet approachable for any home cook. Whether you’re grilling outdoors or preparing a special weekend meal, this recipe offers bold Mediterranean flavor and satisfying texture.

The combination of smoky grilled pork, crisp vegetables, and a bright citrus dressing creates a dish that works beautifully for warm‑weather dinners, gatherings, or anytime you crave something fresh and flavorful.

Ingredients

Pork Belly Filet

• 1 Iberico pork belly filet
• Olive oil
• Sea salt
• Freshly ground black pepper
• Smoked paprika

Spanish Salad

• 1 cucumber, chopped
• 2 tomatoes, chopped
• 1 red onion, thinly sliced
• 1 red bell pepper, chopped
• Handful of olives
• Fresh parsley, chopped
• Olive oil
• Lemon juice
• Salt and pepper to taste

Instructions

Step 1: Prepare the Pork

1. Pat the pork belly filet dry with paper towels.
2. Brush lightly with olive oil.
3. Season generously with salt, pepper, and smoked paprika.

Step 2: Preheat the Grill

1. Heat your grill or griddle to medium-high heat.
2. Allow the surface to get hot before placing the meat on it.

Step 3: Grill the Pork

1. Place the filet on the grill.
2. Sear each side until golden and slightly crisp.
3. Cook until the internal temperature reaches desired doneness.

Step 4: Prepare the Spanish Salad

1. Combine cucumber, tomatoes, onion, bell pepper, olives, and parsley in a bowl.
2. Drizzle with olive oil and lemon juice.
3. Season with salt and pepper and toss gently.

Step 5: Serve

1. Slice the Iberico pork belly filet.
2. Plate with the Spanish salad on the side.
3. Serve immediately while warm.

Tips

To get the best results when grilling Iberico pork, keep the heat moderate to avoid burning the fat before the meat cooks through. Always let the pork rest briefly after grilling; this keeps it juicy and enhances tenderness. For the salad, use ripe tomatoes and crisp vegetables to maintain freshness and contrast.

• Taste the lemon dressing and adjust acidity as needed.
• Chill the salad for 10 minutes for extra crispness.
• Use high‑quality olive oil for maximum flavor.

Variations

This dish can easily be adapted depending on your taste preferences or seasonal ingredients. Try adjusting the seasoning or switching up components of the Spanish salad to create new flavor profiles.

• Add garlic and rosemary to the pork seasoning.
• Replace lemon with sherry vinegar for a deeper flavor.
• Add chickpeas to the salad for extra protein.
• Use heirloom tomatoes for added sweetness.
• Top with crumbled feta for a tangy touch.

Best pairings

This Iberico pork belly filet pairs beautifully with refreshing Mediterranean drinks and sides. A chilled white wine or light red complements the richness of the pork, while rustic breads or grilled vegetables balance the meal.

• A crisp Albariño or Verdejo
• Light red Rioja
• Grilled asparagus or zucchini
• Warm crusty bread with olive oil

Conclusion

This Iberico pork belly filet with Spanish salad brings together bold flavors, simple preparation, and vibrant Mediterranean ingredients. It’s ideal for casual dinners, outdoor grilling, or anytime you want a meal that feels both comforting and refined.

With minimal effort, you get a dish that showcases the natural richness of Iberico pork and the bright freshness of a classic Spanish salad. Enjoy it as a standout main course everyone will remember.