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Pomegranate Lacquered Pork Belly | Great Performances


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Pomegranate Lacquered Pork Belly
by Dizzy's Club Coca-Cola Chef David Heredia

yields approximately 6 portions


2 lbs pork belly


1/4 cup paprika 

2 tablespoons firmly packed dark brown sugar 

4 cups pomegranate Juice 

2 cups chicken stock

1 cup pomegranate seeds

2 tablespoons kosher salt 

2 tablespoons garlic powder 

1 tablespoon fresh-ground black pepper 

1 tablespoon chili powder 

5 tablespoons roasted guajillo powder

1 tablespoon cayenne pepper, or more to taste 

1 tablespoon onion powder 

1 tablespoon ground dried chipotle chili pepper 

1 1/2 teaspoons ground cumin 

1 1/2 teaspoons dry mustard powder 

Cream of leeks

2 cup thinly sliced leeks 

1/4 cup onions

1 tablespoon butter

2 cups heavy cream

Roasted brussels sprouts:

1 cup quarter and cored brussels sprouts

Salt and pepper to taste

1 tablespoon olive oil 


1 cup pomegranate juice 

1/4 cup molasses


 Mix all ingredients for the marinade and pour over pork belly on a hotel pan, refrigerate over night.

 Lightly Saute onions on medium heat, 1 minute. Add leeks and cook for another 2 minutes. Add heavy cream and cook for 6 minutes. Remove from heat and using a food processor to carefully purée mix until smooth.

For glaze, in a wide sauté pan, reduce pomegranate juice and molasses and liquid from the roasted belly until 1/4 of initial liquid remains set aside.

 Toss brussels sprouts with olive oil, salt and pepper to taste and roast for 15 minutes at 325f or until desired doneness.

 Preheat oven to 275f. Flip pork belly over skin down and cook for 1 hour. Turn over and continue cooking for 2 more hours, remove from oven. Let cool to room temperature, strain, and save liquids. Place pork belly on hotel pan. Place a second pan over the belly and add weight, such as 10 cans of beans, and refrigerate for 4-6 hours to even overnight if possible. Carefully remove any congealed fat that rests on top of the liquid. Score fat, portion brush glaze over and heat in an oven at 375f 10-14 minutes. Brush glaze on bottom of plate, place a dollop of creamed leeks and streak across the plate parallel to glaze. Add brussels sprouts in center and lay pork belly atop of brussels. Finish it by sprinkling with pomegranate seeds.

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