• 1 pork belly
  • 4 prunes
  • 1 sprig herbs (rosemary, savory and bay)
  • 1/2 onion
  • 4 tomatoes (ripe, or frozen)
  • 1 deciliter white wine
  • olive oil
  • salt (to taste)


  1. Trim excess fat from meat. Preheat oven to 160°C (approximately 320°F).
  2. Score pork belly using a sharp knife and turn it upside down.
  3. Remove prune pits and cut in half.
  4. Stuff prunes into cuts in the meat.
  5. Chop onion and place in a baking dish.
  6. Blanch tomatoes for a few seconds and peel, quarter, core and cut into slices.
  7. Tip: If using frozen tomatoes, place in a container with a bit of water for 1 to 2 minutes and remove the skin with the knife.
  8. Add tomatoes to pan with onion.
  9. Season with a drizzle of olive oil and place pork belly on tomatoes and onions.
  10. Season pork with salt and herbs.
  11. Drizzle with wine.
  12. Roast in preheated oven for about 2 hours.
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