Christmassy spices and tender pork combined with the tart flavours of pomegranate and lemon make this a fabulously warming winter main course
Prep:5 mins
Serves 4
1 tbsp vegetable oil or sunflower oil400ml pomegranate juice1 cinnamon stick¼ tsp ground allspice1 lemon, juiced and zest peeled into strips3 tbsp honey3 tbsp red wine vinegar8 pork belly slices (about 750g)50g pomegranate seedsgreen vegetables or a fresh grain salad, to serve (optional)
STEP 1Heat 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.STEP 2Uncover 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.
