Cynthia’s Pomegranate Honey Glazed Pork Belly


  • 2 lb Beretta pork belly
  • 1 tbsp Extra virgin olive oil
  • 3 tbsp pomegranate seeds
  • 1 tbsp honey
  • 1 clove garlic
  • Zest of an orange
  • 1 tsp Himalayan salt
  • ½ tsp Black pepper


  1. Sprinkle pork belly with salt and pepper and brush with olive oil.
  2. Place on a pan and cook for 25 minutes at 425 degrees.
  3. Remove from oven, lower heat to 325 degrees.
  4. Juice the pomegranate seeds by hand and mix with the honey and garlic, brush the top of the pork belly and return it to the oven.
  5. Cook an additional 25 minutes per pound at 325 degrees, basting occasionally with more pomegranate/honey glaze.
  6. Allow to rest for 5 minutes and add remaining marinade on top before slicing.