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.
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
- 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!
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