Sneha's Recipe: Molasses

Pomegranate Molasses or Narsharab is an Azerbaijani seasoning prepared by cooking the Pomegranate juice to thick tarty syrup.

This pomegranate molasses has no sugar or added preservatives. You can also check this Pomegrante Raisin Sauce which is delicious.

Makes 200Ml Molasses
Ingredients

5 Large Pomegranates - cleaned

Will give you - 900 Ml to 1000 Ml Pomegranate Juice
Method

Place the cleaned pomegranate in a pan, cover and cook for 10 minutes on low flame.

When it softens, switch off the flame and cool.

Place it in a blender jar blend it for a minute.

Strain the juice with a cheese cloth,

squeezing the cloth well to extract all the juice.

Place this back into the cleaned sauce pan, bring this juice to a rolling boil on high flame, stirring.

Once it comes to a rolling boil reduce the flame to low and

cook till it reduces to 1/3 or thickens to thick but flowing saucy consistency it too around an hour or so to reduce. Strain the mixture to remove the scum.

Let this cool completely after 2 hours it till thicken a little more. I added a drop or two red color to the juice, this is optional.

Cool and store in a soft squeeze bottle and refrigerate
Can use this for meats or salad etc.

Grilled Pork Chops

Ingredients
600 Gram / 5 Pork Chops skinless and fatless
.1½ Tablespoons Pomegranate Molasses
1 Tablespoon Honey
2 Large Cloves Garlic - grated
¾ Teaspoon Mustard Powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Extra Light Olive Oil

To Garnish / Serve
Fresh Mint
Pomegranate Molasses
Salad
Labneh
Method

In a large bowl add in the olive oil, pomegranate molasses, honey, garlic, mustard, chilly flakes, black pepper and salt whisk it well to combine. Take each pork chop and dip it in the prepared marinade and rub it the marinade on it.

Place all these in a single layer in a container and refrigerate it overnight. The next day place the chops in a pressure cooker arrange them in a single layer. Add all the marinade and wash the dish/container with a cup of water. Cover the cooker and keep it in high flame take one whistle then reduce the flame to medium low, keep it for 7 minutes. Then again increase the flame to high take 4 whistles switch off the flame let the cooker cool completely.

Open the cooker, dry all the liquid and keep turning the chop till they are fried and releases it own oil.

To serve in a platter. Dollop a tablespoon or two of the Labneh on the platter. Arrange the pork chops on it. Sprinkle fresh mint, drizzle with pomegranate molasses.

Serve with Pickled Radish and lettuce, onion and cherry tomatoes salad, drizzle some pomegranate molasses on the salad. Enjoy these juicy and fall off the bone pork chops. Super delicious.

Labels: Pork Chops, Homemade, Pomegranate, Molasses, Grilled, Main course, Side Dish, Improv Cooking Challenge, International Cuisine

October Improv Cooking Challenge

Pork & Molasses