Roast Pork Belly with Tomatoes

Gorgeous lunch, I recommend roast pork belly with potatoes and fresh tomatoes. Delicious and satisfying. And most importantly, it prepares quickly.

Cook: 25 mins

Servings: 3

Ingredients

• Pork belly – 500 g
• Potatoes – 1 kg
• Tomatoes – 4-5 pcs.
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Salt to taste
• Pepper to taste
• Bay leaf – 1 pc.
• Water – 400-500 ml

Directions

1. Wash the meat, cut it into portions.
2. Peel and wash onions and carrots. Cut the onion into half rings. Cut the carrots into thin strips.
3. Preheat a frying pan, pour in vegetable oil. Put the prepared meat in hot oil.

   

4. Fry over medium heat for 4-5 minutes on each side, until golden brown.
5. Add onions and carrots, simmer all together, stirring occasionally, for about 5 minutes.
6. Wash tomatoes, scald, peel. Grate. Add to the pan. Simmer, stirring occasionally, for about 2-3 minutes.
7. Boil the kettle. Transfer the meat and vegetables to a cauldron. Season with salt and pepper.

   

8. Pour boiling water over the meat. Boil. Cook over low heat for 10-15 minutes, covered.
9. Peel, wash potatoes. Cut into slices.
10. Put the potatoes in a cauldron. Boil. Boil the roast covered over low heat until the potatoes are tender (about 20 minutes).
11. Roast pork belly with tomatoes is ready.

Bon Appetit!