Pork Belly in Sweet and Sour Pomegranate and Dried Fruit Sauce
Main Dishes • European
Description
Pork Belly in Sweet and Sour Pomegranate and Dried Fruit Sauce
Ingredients
- Onion 2 heads
- Grated Ginger Root 1 piece
- Herring in red wine sauce ½ cup
- Cider ½ cup
- Red Grape Juice 1 cup
- Dijon Mustard ½ cup
- Honey 5 tablespoons
- Ketchup 1½ cups
- Apple Cider Vinegar ½ cup
- Black Cumin (Cumin) 1 teaspoon
- Ground Black Pepper 2 teaspoons
- Cilantro 0 oz
- Prunes 5 oz
- Dried Apricots 5 oz
- Ground dried cherries 5 oz
- Salted pork belly 5 lbs
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Chop all ingredients except for the dried fruits and meat in a food processor.
Step 2
Place the pork belly in a heavy-bottomed pan (fat side up) and pour the sauce over it. Add the dried fruits. Cover the pan with foil and bake for 2 hours.
Step 3
After 2 hours, take the pan out, flip the pork belly, cover it again with foil, and bake for another 30 minutes. Then remove the foil and bake for about another 30 minutes until the meat is tender inside. When done, take the meat out of the oven, cover it with foil, and let it rest for 30 minutes.
Step 4
Then place the pan on the stove and reduce the sauce to your desired consistency. Season with salt and pepper.
Step 5
Slice the cooked meat across the grain. Arrange the pieces on a plate, drizzle with sauce, and serve. Enjoy your meal!
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