Cheshire reared pork belly, as standard a bone-in piece (as pictured), but can be boned and rolled if you prefer!
Recipe Suggestion: Pomegranate-braised Pork Belly
Prep: 5 mins
Cook: 2 hours 10 mins
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 or a fresh grain salad, 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 veg or a fresh grain salad, if you like.