DescriptionCheshire 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 BellyPrep: 5 mins Cook: 2 hours 10 mins Serves: 4Ingredients: 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)Method: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.
