Best Pomegranate Braised Pork Belly Recipes

POMEGRANATE GLAZED PORK

Steps:

• Remove the pork roast from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
• Place the carrot halves on the bottom of a small roasting pan and set aside.
• Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
• Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
• Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
• Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

ROASTED PORK SHOULDER WITH POMEGRANATE SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt and pepper. Place in a roasting pan.
• Bake the roast for 1hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
• Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
• After the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. Continue to roast the pork until the internal temperature has reached 180 degrees F (80 degrees C). Remove from the oven and allow to rest for 20 minutes before carving and serving.

PAN-SEARED SCALLOPS AND PORK BELLY WITH POMEGRANATE AGRODOLCE AND BEURRE BLANC

Steps:

• Dry the scallops very well with a paper towel. Cut the pork belly into uniform cubes about the size of the scallops.
• Heat the olive oil in a large skillet set over medium-high heat. Sprinkle the scallops with salt and pepper and then add to the skillet. Add the butter to the skillet. When the bottom is golden brown, flip the scallop and cook for 1 minute.
• Heat vegetable oil in a deep fryer to 350 degrees F. Alternatively, in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Deep-fry the pork belly until crispy, but not too hard. Drain the pork belly on a paper-towel-lined plate.
• In a bowl, toss the arugula, sliced strawberries and pistachios with some of the Vanilla Bean Vinaigrette. Mound the salad on the plate, then arrange the scallops and pork belly around the salad. Top with some Beurre Blanc and drizzle with the Pomegranate Agrodolce to serve.
• Place the vinegar, honey, mustard and vanilla seeds in the food processor, and pulse until mixed. Slowly drizzle in the oil with machine running until emulsified.
• In a saucepan set over medium-low heat, bring the vermouth and vinegar to a low simmer. Add the shallots and season with salt and pepper. Simmer to cook until the liquid reduces by half, 2 to 3 minutes. Remove the pan from the heat and whisk in 4 tablespoons of the butter until fully incorporated. Return the pan to low heat and whisk in the remaining butter, one piece at a time. Add the lemon juice, then remove from the heat, cover and keep warm until ready to serve.
• Combine the pomegranate juice, sugar and vinegar in a medium saucepan. Bring to a boil then reduce the heat to low and simmer until thick and syrupy, 10 to 15 minutes.