I made Nigel Slater’s roast pork belly with pomegranate molasses last weekend and I urge you to do the same. I’ve only just cottoned on to the diversity of food shops in Dalston (I know, slow on the uptake, me. Only lived here for 7 years…) and went to the Turkish supermarket just to get the molasses.
If Matt hadn’t been waiting for me outside in the car, I could have happily wandered round for a good hour, exploring the bazillion things I’ve probably never seen or heard of. I will be back. And not just because there’s an amazing cake decorating shop next door….
Anyway, back to the pork. All you need is pomegranate molassses (my bottle was £1.85, for 300ml), lemon juice, garlic and water, along with your piece of pork belly. Mine had been somewhat oddly butchered, hence the weird dip in the middle, but the sharp and sour marinade was just gorgeous with the fattiness of the pork. Just make it. You know you want to.