Pomegranate-Glazed Pork Belly Bites (Print View)

Crispy pork belly cubes coated in pomegranate glaze, perfect for gatherings and flavorful snacks.

# Components:

→ Pork

01 - 1.5 lbs pork belly, skin removed, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika

→ Pomegranate Glaze

05 - 1 cup pomegranate juice
06 - 1/4 cup honey
07 - 2 tablespoons soy sauce (or tamari for gluten-free)
08 - 1 tablespoon apple cider vinegar
09 - 1 garlic clove, finely minced
10 - 1/2 teaspoon ground cumin

→ Garnish

11 - 1/4 cup fresh pomegranate seeds
12 - 2 tablespoons fresh cilantro or parsley, chopped
13 - 1 teaspoon toasted sesame seeds (optional)

# Directions:

01 - Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or foil.
02 - Pat pork belly cubes dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika.
03 - Arrange seasoned pork belly cubes on the prepared baking sheet, spacing them apart. Bake for 60 minutes, turning cubes once halfway through, until they are tender and the fat is rendered.
04 - While pork is baking, combine pomegranate juice, honey, soy sauce (or tamari), apple cider vinegar, minced garlic, and ground cumin in a small saucepan over medium heat. Simmer, stirring occasionally, until the mixture reduces to a thick syrup, about 15 to 20 minutes. Remove from heat and set aside.
05 - Once pork is cooked, remove from the oven. Increase oven temperature to 425°F (220°C). Brush the pork belly cubes generously on all sides with the pomegranate glaze. Roast for 10 to 15 minutes, or until caramelized and glossy.
06 - Transfer glazed pork belly bites to a serving platter. Drizzle with any remaining glaze. Garnish with fresh pomegranate seeds, chopped cilantro or parsley, and toasted sesame seeds if using. Serve warm.

# Expert Advice:

01 -
  • Uses affordable pork belly for crowd-pleasing results
  • The sweet-tart pomegranate glaze makes every bite addictive
  • Oven-based process means most of the work is hands off
  • Garnishes bring color and freshness
  • Gluten-free adaptable with tamari
02 -
  • Rich source of protein and healthy fats
  • Delivers sweet, savory, and tart notes in every mouthful
  • Works for gluten-free diets if you stick to tamari
03 -
  • Be patient when reducing the glaze—it should hit a syrupy stage that sticks to a spoon so it will adhere perfectly to each pork cube
  • Always check the pork halfway through initial roasting to turn the cubes, which helps even browning and crisp edges. For the brightest color, sprinkle pomegranate seeds just before serving so they remain crisp and glisten against the dark glaze

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