Secreto with pomegranate reduction

Step-by-step instructions

1. 1

   Halve the pomegranates and tap the skin to release the arils, or use pre-shelled pomegranate (400 g)

2. 2

   Blend the arils and strain through a fine sieve

3. 3

   Heat gently while adding sugar until the juice reduces to a thick cream; stir in butter

4. 4

   Season the pork and cook in a very hot pan, starting with the fat side down

5. 5

   Spread the pomegranate sauce across the plate and place the meat on top

6. 6

   Garnish with pomegranate arils and fresh microgreens