Brisket in sweet and sour sauce with pomegranate and dried fruits
10 servings
210 minutes
Pork belly in a sweet and sour pomegranate sauce with dried fruits is an exquisite dish that combines the rich flavor of pork with the aromatic sweetness of prunes, apricots, and cherries. Inspired by European culinary traditions, this recipe blends noble notes of red wine, apple cider vinegar, and honey to create a balanced taste – tender, rich, and slightly tangy. The pomegranate sauce with spices, cumin, and mustard infuses the meat, making it especially juicy. Slow roasting allows the pork belly to reveal its full texture while the reduced sauce turns into a thick aromatic glaze. Perfect for a festive dinner, served in slices with a generous portion of sauce. The harmony of flavors and textures makes this dish a true gastronomic masterpiece.
1
Preheat the oven to 180 degrees. Chop all ingredients except for dried fruits and meat in a food processor.
- Onion: 2 heads
- Ginger root: 1 piece
- Red wine sauce: 0.5 glass
- Cider: 0.5 glass
- Red dry wine: 1 glass
- Dijon mustard: 0.5 glass
- Honey: 5 tablespoon
- Ketchup: 1.5 glass
- Apple cider vinegar: 0.5 glass
- Caraway: 1 teaspoon
- Ground black pepper: 2 teaspoons
- Coriander: 35 g
2
Place the brisket in a thick-bottomed pan (fat side up) and pour sauce over it. Add dried fruits. Cover the pan with foil and bake for 2 hours.
- Pork belly: 3 kg
- Prunes: 200 g
- Dried apricots: 200 g
- Dried cherries: 200 g
3
After 2 hours, take out the pan, flip the brisket, cover it again with foil, and bake for another 30 minutes. Then remove the foil and bake for about 30 minutes until the meat is tender inside. When ready, take the meat out of the oven, cover it with foil, and let it rest for 30 minutes.
4
Then place the pan on the heat and reduce the sauce to your desired consistency. Season with salt and pepper.
- Ground black pepper: 2 teaspoons
5
Slice the cooked meat across the grain. Arrange the pieces on a plate, drizzle with sauce, and serve. Enjoy your meal!