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
Sam Carelli 4 portions 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)