Food and Wine

Pork Belly with Pomegranate Molasses         from Herbies

When red cabbage is in season – winter – it’s the perfect time for pork. We just love this pork belly, slow-cooked with pomegranate molasses, and we serve it with red cabbage slaw.


  • 1.5 Kg pork belly
  • 1/3 cup pomegranate molasses
  • 1 cup boiling water
  • 5 cloves garlic, bruised
  • 1 teaspoon fine sea salt

Line a 23cm square metal pan with aluminum foil. Place pork, skin side up, in prepared pan. Using a sharp knife, cut shallow lines in the skin, about 5mm apart.

In a heatproof bowl, combine pomegranate molasses and boiling water.

Stir in garlic, then pour around base of pork, being careful to avoid the skin.

Rub sea salt into scored skin and refrigerate, uncovered, for at least 2 hours or overnight.

Heat oven to 150C or 300 F. Bake pork, uncovered, for 4 hours, occasionally nudging pan to swirl marinade around meat. (Be very careful not to get marinade on the skin, or your crackling won’t be perfect.)

Remove from oven and increase heat to 220 C. Take pork belly out of sticky pan, discard foil and reline with clean foil.

Return pork to pan and bake for 25-30 minutes, until skin is browned and crisp. Remove from oven and set aside for 5 minutes before carving.