This is a delicious, filling & beautiful lunch or party food. The pork is really easy to prepare and can be reheated just before serving. The slaw is one of my old favourites, search for red cabbage slaw in the search bar for it. Don't bother making the buns yourself unless you have bags of time. Just look for good-quality wholewheat buns in the supermarket. Kids loves this as much as adults, its a lighter spin on the southern classic and has a fruitiness from the pomegranate juice that works particularly well on hot summer days.
Makes 10 large buns
1kg of pork belly
1 tbsp of sea salt
1/2 cup of coconut sugar (or caster sugar if you can't find it)
The pomegranate marinade
3 cups of pomegranate juice
3 tbsp pomegranate molasses
6 tbsp water
6 tbsp lemon juice
3 tsp chilli paste, I use Luchito's Mexican Chilli Paste.
Preheat the oven to 150c.
Take the pork belly and score the fat diagonally across the belly. Sear in a hot frying pan. Then juice your lemon and mix with the salt and sugar until you have a paste. Rub this all over the fat and the meat. Then place onto a wire rack sitting in a baking tray that is lined with tin foil. Choose a baking tray that is just bigger than the meat. Add a cup of water. Seal the meat into the baking tray with tin foil so there are no cracks showing.
Roast for 5 hours or until the meat is falling apart.
Leave to cool slightly and place all your marinade ingredients into a saucepan, bring up to the boil and reduce until thickened and syrupy. Taste, and season if needed.
Using two forks "pull" the pork, discarding the fat. Then add the marinade and mix well. Serve with red cabbage slaw, fresh coriander and pomegranate seeds.