Parsnip croquettes
This show-stealing side dish of roasted parsnips and creamy béchamel is breadcrumbed and deep-fried for crisp, golden bites
Pomegranate-braised pork belly
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oilor sunflower oil
- 400ml pomegranate juice
- 1 cinnamon stick
- ¼ tsp ground allspice
- 1 lemonjuiced and zest peeled into strips
- 3 tbsp honey
- 3 tbsp red wine vinegar
- 8 pork bellyslices (about 750g)
- 50g pomegranate seeds
- green vegetablesor a fresh grain salad, to serve (optional)
Nutrition: per serving
- kcal610
- fat41g
- saturates14g
- carbs25g
- sugars25g
- fibre1g
- protein36g
- salt0.3g
Method
step 1
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.
step 2
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.
