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Pomegranate-braised pork belly

Pomegranate-braised pork belly 2016

Pomegranate-braised pork belly

Name: Pomegranate-braised pork belly
Prep time: 5 min
Cook time: 2 h 10 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 tbsp vegetable oil or sunflower oil; 400ml pomegranate juice; 1 cinnamon stick; ¼ tsp ground allspice; 1 lemon juiced and zest peeled into strips; 3 tbsp honey; 3 tbsp red wine vinegar; 8 pork belly slices (about 750g); 50g pomegranate seeds; green vegetables or a fresh grain salad, to serve (optional)

Cassie Best

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Serves 4

Easy

Prep: 5 mins

Cook: 2 hrs and 10 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Christmassy spices and tender pork combined with the tart flavours of pomegranate and lemon make this a fabulously warming winter main course

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil

or sunflower oil
400ml pomegranate juice
1 cinnamon stick
¼ tsp ground allspice
1 lemon

juiced and zest peeled into strips
3 tbsp honey
3 tbsp red wine vinegar
8 pork belly

slices (about 750g)
50g pomegranate seeds
green vegetables

or a fresh grain salad, to serve (optional)

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Nutrition: per serving

kcal610
fat41g
saturates14g
carbs25g
sugars25g
fibre1g
protein36g
salt0.3g

Method

step 1

Heat oven to 160C/140C fan/ gas 3. Heat the oil in a wide, shallow ovenproof dish (or use a roasting tin that can go on the hob). Mix the pomegranate juice, cinnamon, allspice, lemon juice, honey and red wine vinegar together in a large bowl. Brown the pork for 2-3 mins each side, then add all the other ingredients, season and bring to a simmer. Cover with a lid, or wrap the dish in foil, then transfer to the oven for 1 hr.
step 2

Uncover the dish, remove the pork and set aside. Skim off the fat and place the dish on the hob. Reduce the sauce to a sticky glaze before returning the pork to the dish and basting. Increase the temperature to 180C/160C fan/gas 4 and return the dish to the oven. Continue cooking for another 45-50 mins until the pork is really tender. Scatter with the pomegranate seeds and serve with green veg or a fresh grain salad, if you like.

Recipe from Good Food magazine, November 2016

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A star rating of 4.3 out of 5.3 ratings

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