Pork Belly With Plum

• 1 pork belly
• 4 prunes
• 1 sprig herbs rosemary, savory and bay
• 1/2 onion
• 4 tomatoes ripe, or frozen
• 6 3/4 tablespoons white wine
• olive oil
• salt to taste

1. Trim excess fat from meat. Preheat oven to 160u0b0C (approximately 320u0b0F).
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.

pork belly, prunes, herbs rosemary, onion, tomatoes, white wine, olive oil, salt

Taken from www.yummly.com/recipe/Pork-Belly-with-Plum-2056098 (may not work)