1. Heat oil in large Dutch oven over high, season pork belly with salt and pepper; sauté until golden brown on all sides, 5 to 7 minutes.
2. 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.
3. Add pomegranate seeds, cilantro and jalapeño slices; serve immediately.