Pomegranate Pork Belly

 

Serves 4 

Preperation: 45 minutes

Cooking Time: 3-4 hours

 

Pork belly 2.5kg piece

Garlic  4 cloves, crushed

Thyme 3 sprigs

Olive oil

Salt

onions 2, thickly sliced

white wine (we used Spier Signature Chenin Blanc500ml

 

For the Sauce

1 cup plain pomegranate juice

3/4 teaspoon cornstarch

1 tablespoon water

1 to 2 teaspoons verjuice

1 tablespoon unsalted butter

1/2 cup fresh pomegranates for garnish

edible flowers for garnish

 

Heat the oven to 220c. Score the skin of the pork belly. Rub the garlic, olive oil, thyme and salt over the skin of the pork belly.

 

Pour the white wine in a roasting tray and top with sliced onions. Place the belly on top of the onions and roast in the oven for 40 minutes. Turn the heat down to 150C and cook for a further 3 hours.

Take the pork out of the roasting tray and cover with foil.

While pork stands, skim the fat from the roasting tray with a spoon , then add pomegranate juice to roasting and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of the roasting pan begins to burn, reduce heat). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.Remove from heat and add verjuice to taste, then swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.