Roasted Pomegranate Pork Belly

Course: Main Course

Cuisine: North American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 953kcal

Author: Lord Byron's Kitchen

Marinated and flavoured with simple seasonings and sauces found in most kitchens, this Roasted Pomegranate Pork Belly is baked until moist and tender and then tossed in a honey and pomegranate molasses sauce, making this main easy to prepare for the holidays!

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Ingredients

For the Pork Belly:

3 pounds pork belly, skin removed and cut into 2 inch cubes
2 tablespoons canola oil
1 tablespoon Worcestershire Sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt

For the Glaze:

1/3 cup pomegranate molasses https://www.lordbyronskitchen.com/how-to-make-pomegranate-molasses/
2 tablespoons honey
1 teaspoon toasted sesame seeds
parsley, finely chopped for garnish
pomegranate arils, for flavour and garnish

Instructions

Place all of the ingredients for the pork belly section listed above into a bowl and toss well to combine. Set aside.
Preheat your oven to 400 degrees F.
Prepare a rimmed baking sheet by lining it with parchment paper.
Once the oven is fully heated, arrange the pork belly on the baking sheet being careful not to overlap.
Roast the pork for 20 minutes. Remove from oven, carefully turn each piece over, and roast for an additional 20 minutes.
While the pork cookes, in a clean mixing bowl, whisk together the pomegranate molasses, honey, and sesame seeds.
Once the pork belly is done and while it is still piping hot, transfer the pieces to the bowl with the pomegranate and honey mixture. Toss well to coat.
Transfer the pork pieces to a serving plate. Garnish with the pomegranate arils and parsley. Serve immediately.

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