To make Sticky Pork Belly Steaks with Pear and Caperberry Salad, barbecue pork belly steaks while basting with molasses marinade, until lightly charred and sticky. Serve with a fresh salad made with lettuce, pear and caperberry. Caperberries are the fruit of the caper bush, they are best eaten pickled.
Sticky Pork Belly Steaks with Pear and Caperberry Salad Recipe
Serves 6
Ingredients:
½ cup pomegranate molasses
⅓ cup brown sugar
½ cup plum jam
1.5kg pork belly, skin on and bone out
3 garlic cloves, unpeeled and bruised
1 cinnamon stick
Pear and Caperberry Salad
4 baby cos lettuces, trimmed and quartered
1 firm pear, cut into matchsticks
4 radishes, cut into matchsticks
¼ cup caperberries
1 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Method:
Preheat oven to 150°C. Combine molasses, brown sugar, jam and ¼ cup water in a small high-sided baking dish, just big enough to fit the pork. Add pork and turn to coat. Add garlic and cinnamon. Cover dish with foil and roast for 2½ hours, turning once, or until tender.
Remove from oven and cool to room temperature. Reserve molasses mixture. Refrigerate pork for 2-3 hours or until firm. Remove, slice into 4cm thick pieces.
Combine lettuce, pear, radish and caperberries on a platter and set aside.
Heat a barbecue or chargrill pan over medium heat. Cook pork slices for 2-3 minutes each side, basting with molasses mixture, until lightly charred and sticky.
Drizzle salad with olive oil and vinegar. Serve with the sticky pork.
