Pomegranate-Braised Pork Belly

Ingredients:

1 tablespoon vegetable oil or sunflower oil
400ml pomegranate juice
1 cinnamon stick
1/4 teaspoon ground allspice
1 lemon, juiced and zest peeled into strips
3 tablespoons honey
3 tablespoons red wine vinegar
8 pork belly slices (about 750g)
50g pomegranate seeds

Method:

1. Preheat oven to 160 degrees Celsius.

2. Heat the oil in a wide, shallow ovenproof dish. In a separate large bowl, mix the pomegranate juice, cinnamon, allspice, lemon juice, honey and red wine vinegar together.

3. Brown the pork in the dish for two to three minutes for each side, then add all of the other ingredients. Season and bring to a simmer. Afterwards, cover with a lid, or wrap the dish in foil, then transfer to the oven to bake for one hour.

4. Uncover the dish, then 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.

5. Increase the temperature to 180 degrees Celsius before returning the dish to the oven.

6. Continue cooking for another 45 to 50 minutes, until the pork is really tender.

7. Scatter with the pomegranate seeds. Serve with green vegetables or a fresh grain salad.

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