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