This is soul warming food . I used the Arepa in lieu of the traditional Buns since I could’t find any. Pomegranate Molasses is a pantry staple in my house. Find some buy it and love it. I used the Pickled Watermelon rinds because I love them and make them every summer ( I am a canning dork). Anyway have fun and feel free to mix it up.

Pomegranate Pork Belly

4-5 lbs pork belly skinned

1/2 cup rough chopped ginger

9 cloves garlic
1 star anise
1 tspn whole black pepper corns
seeds of 1 pomegranate
1/2 tablespoon kosher salt
3 cups water
1 Cup Pomegranate Juice

Preheat oven to 325. Combine all of the ingredients in a large pot or dutch oven add the Pork Belly fat side up cover and cook for 2 hrs. Remove and let cool. At this point you can wrap and use within the next day. If you are cooking right away pat dry.

When you are ready to cook preheat oven to 375.

Glaze

2 tablespoons soy sauce

1 tablespoon cheery vinegar

3 tablespoons pomegranate molasses

1 tablespoon marmalade

 

Place Pork Bellies on a baking sheet fat side up- score that fat and brush with the glaze. Put in oven for 25 mins, take out re- apply glaze generously and cook for another 5 mins. Remove from oven and let rest for 10 mins. Meanwhile make the slaw.

Kimchi Jicama Slaw

1 cup shredded Jicama

1/2 cup chopped Kimichi

3 tablespoons Mayo

 

Mix the ingredients well add salt and pepper to taste.

To assemble the sandwich heat the Arepas, place on a plate pile on the slaw, slices of Pork Belly add hot sauce and pickles of choice and Enjoy

Just a side note if you can’t your hands on any Buns or Arepas go for it with a tortilla