Pork belly with cheese and tomatoes in the oven

2 servings
50 min

How to bake brisket with cheese in the oven? Prepare all the necessary products. You can take any part of the pork carcass (I have pork belly), but it should be chilled meat, because when frozen, any product loses a significant part of its nutrients.

Wash the brisket, dry and cut into free-form pieces. These can be bigger or smaller pieces - whatever you wish!

Wash the tomatoes, remove the stalks and cut into medium-thick wedges.

Peel and cut the onions into feathers.

Combine all the chopped. Add the crushed garlic. I passed the clove through the press, but it is quite possible to grate it on a fine grater or just grind it with a knife. In the absence of fresh garlic, it is allowed to replace it with garlic powder.

Add the sour cream. Sour cream can also be replaced with cream, natural yogurt or mayonnaise - which is much less desirable, because mayonnaise is not recommended to be heat treated.

Salt it. At this stage, you can also add some of your favorite herbs or seasonings to the dish: ground hot pepper or paprika, suneli hops, Provence herbs. Or maybe it will be chopped fresh parsley or dill greens, a sprig of thyme or rosemary.

Prepare a heat-resistant baking dish. It is desirable that the sides of her are quite high - after all, in the process of cooking, the meat will release juice and the dish will increase in volume and it is not necessary at all that the contents of the form are poured over the edge.

Put the meat mixture into the tin.

Carefully arrange the tomato wedges on top.

Grate the cheese over a coarse grater and place on top of the tomatoes. Loosely, - so that the foil does not stick to the cheese, cover the shape with foil. Put in an oven preheated to 180 degrees and bake until tender for about 40 minutes. If you want a crust to appear on top, remove the foil 10 minutes before finishing cooking.

Serve the dish immediately while it's hot. Enjoy your meal!