Caramelized pork belly served on shallot mash with seared scallops, baby peas and pomegranate molasses

By Chef Shannon Saint



  • 200g braised pork belly
  • 100g of creamy shallot mash
  • 4 roe off scallops
  • Buttered baby peas
  • Pomegranate molasses
  • Parsnip crisps and fried chives

Pomegranate molasses

  • Red wine
  • 5 pomegranates with seeds removed
  • Sugar


  1. 1.
    Belly: Trim the braised pork belly into approx 200g servings. Score the skin of pork and rub with brown sugar mixed with balsamic vinegar. Bake for approx 10 mins at 200 degrees or until caramelized on top. Heat mash with 30ml of cooking cream and add shallots. Season accordingly. Sear scallops on hot grill until lightly browned on both sides, do not over cook. Melt butter pan and add baby peas. Heat pomegranate mollasses and add teaspoon of remaining seeds. Using a peeler trim parsnip chards and deep fry with fresh chives. Arrange dish as per photo and drizzle with molasses.
  2. 2.
    Pomegranate molasses: Make a stock syrup of red wine and sugar and reduce by half. 5 pomegranates with seeds removed. (This can be done by cutting fruit in half and tapping fruit with the back of a knife until seeds fall out). Add half of the seeds into stock syrup and reduce again, pass through a muslin cloth and thicken slightly with potato starch.