Braised Bacon, Pomegranate, and Pine Nut Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We have a renewed appreciation for the beauty, taste, and health-giving properties of the pomegranate lately, and its molasses (made by cooking the juice down to a sweet-tart syrup) delivers just what we are looking for in an ingredient these days: bold, clear, complex flavor. Used in this go-with for the chops, it brings new meaning to sweet-and-sour pork. Pomegranate molasses is available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (800-316-0820; ). Ingredients:
8 whole green cardamom pods |
1 pound slab bacon, cut into 1/2-inch cubes |
2 cups low-salt chicken broth |
3 tablespoons pomegranate molasses |
1/2 cup pine nuts, toasted |
1/3 cup fresh pomegranate seeds |
Directions:
1. Stir cardamom in small skillet over medium heat until pods are lightly browned, about 4 minutes. Cool slightly. Crack pods; remove seeds. Crush seeds in mortar with pestle or in spice mill; reserve.
2. Bring medium saucepan of water to boil. Add bacon and cook 30 seconds. Drain. Combine bacon and broth in same saucepan. Bring to boil; reduce heat to medium-low and simmer gently until almost all liquid is absorbed, about 35 minutes. Wipe away any grease from pan. Add pomegranate molasses, then pine nuts, pomegranate seeds, and crushed cardamom seeds to pan. Bring to simmer; cook until heated through, about 3 minutes. Season with pepper.
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