Thursday, November 27, 2008

POM Braised Pork

I love pomegranate be it fresh or juice but I never cook with it. The people at POM email me asking me to participate in their POM Wonderful contest and I created this recipe just for that. As you know pomegranates high level of antioxidants. Beside its rich flavor and the number of ways to eat and drink it, studies have shown that pomegranate contains more antioxidants than green tea, cranberries and even red wine! Pomegranate also promotes healthy blood pressure levels and low cholesterol. For more information about POM do visit their website.

This is a simple dish with very few ingredients and the pork turn out really soft and tender and the sauce was really good. It’s sweet and with a slight tangy taste to it and it goes really well with either rice or sandwich it between some bread. Do give this recipe a try and I am sure you would be please with the results.

Ingredients :

1 Ib of pork tederlion - leave it whole
1 8 fl oz of POM juice
8 fl oz of water
1 " of ginger - slice thinly
2 cloves of garlic - smash
1 tbsp of hoisin sauce
3 tbsp of soy sauce
1 star anise

1) Put all the ingredients except for the pork in a medium size pot and bring it up to boil.
2) Once it's boil put in the pork and bring it up to boil again. Then lower down the heat and slow simmer until the pork is tender and the sauce thicken.
3) Line a baking pan with some aluminium foil and place the pork on the pan. Broil the pork until it brown and lightly charr on the outside. Turn the pork a few time for even browning.
4) Slice the pork thinly, drizzle the sauce on top and garnish it with some fresh pomegranate.

Note : You can replace the pork with beef tenderlion or chicken for this dish.


Bits said...

Lovely & exotic dish! Luv it...

Elin Chia said...

Hi Gert,
Happy Thanksgiving to you & family :)

As usual your food pixs are always mouth-watering one... good recipe but not sure whether I can get the POM juice over here and the pom fruit not always available over here :(

Jo said...

Wow, this looks really delicious and the colours are fantastic. Love the way the pom seeds show up in the picture.

Beachlover said...

Gert,this dish look great,never cook with pomograte b4..still crackling my head what to cook with POM.

Food For Tots said...

Your fresh pomegranates looks so outstanding with their beautiful colour. Perfect combo with the pork! The pomegranates sold here are not as red as yours.

Little Inbox said...

Hey, glad to know that you are origin from Malaysia! Nice to meet you!

VG said...

Looks great Gert. I am drooling lah.

Cat Cat said...

Delicious Gert... Looks like Hoong Mun Pork (Hakka dish).. I missed my mom's Hoong Mun (red stew) Pork.

Little Corner of Mine said...

Looks good! Love the touch of fresh pomegranate on top.

ICook4Fun said...

Bit of taste, thank you.

Elin, thank you. You might be able to get POM juice at health food store or Cold Storage :)

Jo, thank you.

Lesley, I am sure you are able to create something out of it.

Food for Tots, I too love the vibrant color of the POM.

Little In Box, thanks for stopping by.

VG, thank you.

Cat, I never try Hoong Mun pork before. Don't worry, you will be home soon to savor your mom's cooking :)

LCOM, thank you.

Anonymous said...

I have never used POM juice to cook apart from just drinking it. Looks good!

Selba said...

Pork with POM juice? That's really new for me. I believe it tasted yummy :)

Anonymous said...

This is a beautiful dish and entry to the contest! The fruity bursts of fruit with the pork sound marvelous!
Good luck to you....

ICook4Fun said...

Cookinghut, if you can get the juice try out this dish. Its really good.

Selba, hope you try out this dish.

White on rice couple, thanks for stopping by. Keep my finger cross that I win something but not putting my hope too high as there were so many great recipe out there :)

Eva. said...

Hi!! This sounds wonderful to me and I want to try it. Could you help me with some more advice regarding the timing? How long does the simmering approx take until tender? And long is the roasting? What do you serve with it? Thanks a lot for your help!

ICook4Fun said...

Chili Crab, I simmer for about an hour and the grilling part takes only about 15 min. Make sure you turn it often. I serve it with rice. Hope this help.

Anonymous said...

Great recipe, have done it a handful of times since I stumbled upon it, and everyone I've made for loves it!

mert yuksel said...

nice reciepe, I am from Turkey and we use pomegranates a lot with our dishes. sonetimes with sweets but mostly with salads and meat. we have a lot of wonderfull meat reciepes made with poegranades :)