Pomegranate-braised pork belly

• vegetable oil↗1 tbsp tbsp

  or sunflower oil

• pomegranate juice↗400ml ml
• cinnamon stick↗1
• ground allspice¼ tsp tsp
• lemon↗1

  juiced and zest peeled into strips

• honey↗3 tbsp tbsp
• red wine vinegar↗3 tbsp tbsp
• pork belly8

  slices (about 750g)

• pomegranate seeds↗50g g
• green vegetables

  or a fresh grain salad, to serve (optional)

Step-by-step instructions

1. 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.

2. 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.