Pomegranate braised pork belly by Mimosa London

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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Serves 2 Pork belly per person

Pomegranate Braised Pork Belly

4 portions

10 minPrep Time

2 hrCook Time

2 hr, 10 Total Time

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  • 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)


  1. Heat oven to 160C/140C fan/ gas 3.
  2. Heat the oil in a wide, shallow ovenproof dish (or use a roasting tin that can go on the hob).
  3. Mix the pomegranate juice, cinnamon, allspice, lemon juice, honey and red wine vinegar together in a large bowl.
  4. Brown the pork for 2-3 mins each side, then add all the other ingredients, season and bring to a simmer.
  5. Cover with a lid, or wrap the dish in foil, then transfer to the oven for 1 hr.
  6. Uncover the dish, remove the pork and set aside. Skim off the fat and place the dish on the hob.
  7. Reduce the sauce to a sticky glaze before returning the pork to the dish and basting.
  8. Increase the temperature to 180C/160C fan/gas 4 and return the dish to the oven.
  9. Continue cooking for another 45-50 mins until the pork is really tender.
  10. Scatter with the pomegranate seeds and serve with green vegetables on the side ( optional)