Pomegranate-Glazed Pork Belly Bites (Print Version)

Caramelized pork belly cubes with a sweet-tangy pomegranate glaze for a vibrant appetizer or small plate.

# 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.

# Additional Tips::

01 -
  • Uses affordable pork belly to create a luxurious treat
  • Stunning flavor combo of sweet pomegranate and savory pork keeps people coming back
  • Gluten-free friendly with an easy swap for tamari
  • Looks festive and vibrant for holidays or gatherings
02 -
  • High in protein so works as a hearty main or satisfying appetizer
  • Freezes well for make-ahead party prep
  • Gorgeous as a holiday showstopper or for a special dinner
03 -
  • Always dry the pork belly well before roasting to maximize crispness
  • Do not rush the glaze—it needs to thicken and turn syrupy to truly coat the pork
  • If you want extra crunch place under a broiler for a minute but watch closely since the sugars in the glaze can burn fast

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