This months Recipe of the Month, by our Head Chef, Sam Carelli, is one worth waiting for…. Slow cooking takes time and this braised pork belly needs almost 2 hours of oven time but when it comes out of the oven so tender and sticky you’ll know it has been worth the wait!
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2 Pork belly per person
Pomegranate Braised Pork Belly
10 minPrep Time
2 hrCook Time
2 hr, 10 Total Time
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 to serve (optional)
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 vegetables on the side ( optional)