Ingredients:

  • 3 lbs pork belly, skin-on and scored
  • 2 tbsp Kosher salt
  • 1 tbsp black pepper, freshly cracked
  • 1 tsp smoked paprika
  • 1.5 cups dry Champagne
  • 1/2 cup light brown sugar, packed
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 cup fresh chives, finely minced
  • 1 tsp flaky sea salt
  • 1/2 cup pomegranate arils

Instructions:

  1. Preheat oven to 300°F (150°C). Pat the pork belly bone-dry with paper towels to ensure maximum crispiness.
  2. Rub the kosher salt, cracked black pepper, and smoked paprika thoroughly into the scored skin and the meat side.
  3. Place the pork on a wire rack over a roasting pan. Roast for approximately 2.5 hours or until the internal temperature reaches 165°F (74°C).
  4. Increase the oven temperature to 450°F (230°C). Roast for an additional 20–30 minutes until the skin puffs, blisters, and becomes golden-brown.
  5. Prepare the glaze by simmering Champagne, brown sugar, Dijon mustard, and apple cider vinegar in a saucepan over medium heat until reduced by half and syrupy.
  6. Remove pork from oven and let rest for 10 minutes. Slice into 1-inch cubes.
  7. Toss the pork cubes gently in the Champagne glaze. Garnish with minced chives, flaky sea salt, and pomegranate arils before serving.