This post has been compensated by Smithfield.
Boy am I excited about today’s post.
How amazing does this dish look (all images courtesy Smithfield)?
When it comes to cooking and baking, using flavorful, quality ingredients is all-important. It’s like you’ve given yourself a head-start, with less prep and fussing needed to get to the finish line. The best ingredients need minimal work to make them shine, while elevating the flavors of everything else around them.
Which is why I’m thrilled to be partnering with Smithfield today, and sharing this easy and delicious recipe with you!
Smithfield Prime is a line of all-natural, premium fresh pork. It is hand-trimmed and contains no artificial ingredients, added hormones or steroids. Smithfield Prime comes available in Tenderloins, Boneless Loins, Back Ribs, St. Louis Style Spareribs, Boneless Chops and of course, Pork Belly!
This recipe, created by Seamus Mullen, is one of several developed by Smithfield Prime award-winning chef partners. This collection of recipes is designed to put restaurant-quality meals right on your table at home (click here for more mouthwatering recipes!).
Three steps? One pan? Yes and yes. This dish had me at pork belly, TBH, but the brussels and pomegranates sealed the deal.
Check out the site for some easy and yummy sides and dessert to go with!
And while you’re there, I’m not saying you shouldn’t ALSO check out these Maple-Mustard Roasted Pork Chops with Braised Mushrooms:
But I’m not saying you shouldn’t………..
Smithfield Prime is available at Shop Rite and Price Rite; Prime Reserve (Pork Belly) is available at Sam’s Club. For more information and recipe inspiration, visit www.Smithfield.com/PrimeChefs.
What will you be making tonight??
Seamus Mullen Recipe
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
1 pound Smithfield® Prime Reserve Skinless Center Cut Pork Belly, cut into 1/2-inch cubes
2 tablespoons olive oil
kosher or sea salt
freshly ground pepper
4 cups fresh Brussels sprouts halves
2 tablespoons pomegranate molasses
2 cloves garlic, thinly sliced
1 cup chicken stock
1 cup pomegranate seeds
1/4 cup chopped fresh cilantro
1 tablespoon very thinly sliced jalapeño
Heat oil in a large Dutch oven over high heat. Season pork belly with salt and pepper; sauté until golden brown on all sides, 5 to 7 minutes.
Add Brussels sprouts to pan; sauté until evenly browned. Stir in pomegranate molasses and sliced garlic; add chicken stock. Reduce heat to medium-low; simmer until Brussels sprouts are tender and pork belly is cooked through, about 10 minutes.
Add pomegranate seeds, cilantro and jalapeño slices; serve immediately. ©2017 Smithfield Foods
This delicious recipe brought to you by Sheri Silver
This is a sponsored post written by me on behalf of Smithfield.