Poitrine de porc rôtie à la grenade

Ingrédients

• 3 pounds pork belly, (skin removed and cut into 2 inch cubes)
• 2 tablespoons canola oil
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/3 cup pomegranate molasses
• 2 tablespoons honey
• 1 teaspoon toasted sesame seeds
• parsley, (finely chopped for garnish)
• pomegranate arils, (for flavour and garnish)

Préparation

1. 1

   Place all of the ingredients for the pork belly section listed above into a bowl and toss well to combine. Set aside.

2. 2

   Preheat your oven to 400 degrees F.

3. 3

   Prepare a rimmed baking sheet by lining it with parchment paper.

4. 4

   Once the oven is fully heated, arrange the pork belly on the baking sheet being careful not to overlap.

5. 5

   Roast the pork for 20 minutes. Remove from oven, carefully turn each piece over, and roast for an additional 20 minutes.

6. 6

   While the pork cookes, in a clean mixing bowl, whisk together the pomegranate molasses, honey, and sesame seeds.

7. 7

   Once the pork belly is done and while it is still piping hot, transfer the pieces to the bowl with the pomegranate and honey mixture. Toss well to coat.

8. 8

   Transfer the pork pieces to a serving plate. Garnish with the pomegranate arils and parsley. Serve immediately.