POMEGRANATE-BRAISED PORK BELLY

Pomegranate-braised pork belly image

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

Provided by Cassie Best

Time 2h15m

Number Of Ingredients 10

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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)

Steps:

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.
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.

Nutrition Facts : Calories 610 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium