# What You'll Need:
→ Pork Belly
01 - 2 lbs pork belly, skin removed, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
→ Glaze
04 - 1 cup pomegranate juice
05 - 1/4 cup honey
06 - 2 tablespoons soy sauce (use tamari for gluten-free)
07 - 1 tablespoon brown sugar
08 - 1 tablespoon apple cider vinegar
09 - 2 garlic cloves, minced
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes (optional)
→ Garnish
12 - 1/4 cup pomegranate seeds
13 - 2 tablespoons fresh parsley, finely chopped
14 - Flaky sea salt, to taste
# How to Make It:
01 - Preheat oven to 325°F. Line a baking tray with foil and place a wire rack on top.
02 - Pat pork belly cubes dry with paper towels. Season evenly with salt and pepper.
03 - Arrange pork belly cubes on the wire rack, ensuring they are spaced apart. Roast for 60 minutes, turning once halfway through, until golden and tender.
04 - In a saucepan over medium heat, combine pomegranate juice, honey, soy sauce, brown sugar, apple cider vinegar, minced garlic, cumin, and chili flakes. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until reduced by half and syrupy.
05 - Increase oven temperature to 425°F. Brush pork belly generously with the pomegranate glaze. Return to oven and roast for 10-15 minutes, basting once more, until caramelized and sticky.
06 - Transfer pork belly bites to a serving platter. Drizzle with any remaining glaze. Garnish with pomegranate seeds, parsley, and a sprinkle of flaky sea salt.
