Pork Belly With Plum – a delicious recipe with pork belly, prunes, herbs rosemary, onion, tomatoes, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim excess fat from meat. Preheat oven to 160u00b0C (approximately 320u00b0F).
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.
85
kcal
Calories
4
g
Fat
5
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pork belly, 4 prunes, 1 sprig herbs rosemary, savory and bay, 1/2 onion, and more.
Yes, Pork Belly With Plum falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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