Roast Pork Belly with Tomatoes

by Editorial Staff

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

Summary

Cook Time	25 mins
Total Time	25 mins
Course	Main Dish
Servings (Default: 3)

Ingredients

Instructions

Wash the meat, cut it into portions.
Peel and wash onions and carrots. Cut the onion into half rings. Cut the carrots into thin strips.
Preheat a frying pan, pour in vegetable oil. Put the prepared meat in hot oil.
Fry over medium heat for 4-5 minutes on each side, until golden brown.
Add onions and carrots, simmer all together, stirring occasionally, for about 5 minutes.
Wash tomatoes, scald, peel. Grate. Add to the pan. Simmer, stirring occasionally, for about 2-3 minutes.
Boil the kettle. Transfer the meat and vegetables to a cauldron. Season with salt and pepper.
Pour boiling water over the meat. Boil. Cook over low heat for 10-15 minutes, covered.
Peel, wash potatoes. Cut into slices.
Put the potatoes in a cauldron. Boil. Boil the roast covered over low heat until the potatoes are tender (about 20 minutes).
Roast pork belly with tomatoes is ready.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.