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Pomegranate-braised pork belly 2016

Pomegranate-braised pork belly

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
NutrientUnit
kcal610
fat41g
saturates14g
carbs25g
sugars25g
fibre1g
protein36g
salt0.3g
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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)

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.

Goes well with

Recipe from Good Food magazine, November 2016

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Overall rating

Rating: 4 out of 5.1 rating

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