Pork Belly Baked with Seasonal Vegetables

Tender and juicy pork belly with a slightly sweet and moderately spicy curry flavor with garlic, seasonal vegetables (zucchini, young carrots, bell peppers, tomatoes), poured with fresh yogurt and decorated with crispy herbs, it is simple to prepare, but it will bring a lot of pleasure and remind you of a picnic ... The main thing is to marinate the brisket well, bake it lovingly and maintain the ratio of sweet, pungent and sour vegetable notes in the dish, adding a light creamy chic as a yogurt dressing without fillers. And plus a little berry secret in the marinade - after all, this is a seasonal dish :)

Ingredients

• pork brisket - 600 g
• young zucchini or zucchini - 2-3 pcs.
• bulgarian pepper - 2 pcs.
• turnip onion - 1 pc.
• garlic - 2 heads in vegetables and 4 cloves in marinade
• pink tomato - 1 pc.
• young small carrots - 5 pcs. or 1 large
• curry powder - 3 tbsp. l.
• strawberry jam - 2 tbsp. l.
• rice vinegar - 3 tbsp l.
• soy sauce - 3 tbsp. l.
• olive oil - 2 tablespoons l. in the marinade and a little to grease the baking sheet
• salt, black pepper, chili - to taste
• parsley, dill, cilantro - to decorate the finished dish
• yogurt without additives - 2-3 tbsp. l. per serving

Directions

1. Wash the brisket and cut it into portions. You can immediately buy the cut.
2. We make a marinade with curry, rice vinegar, soy sauce, black pepper, garlic, salt (a little), olive oil. In this recipe, in the marinade, instead of sugar and honey, an original solution is used - strawberry jam, rubbed through a sieve with gauze. The result of this experiment is unambiguously successful. The sweetness that the jam gave is unobtrusive and goes well with curry and soy sauce, and also envelops the brisket well ... Put in the refrigerator for 3 hours.
3. Before you get the well-marinated brisket, we chop the zucchini or just young zucchini along with the delicate skin - do not grind it. If you are using large ripe zucchini, then it is better to remove the skin and carefully peel it from seeds.
4. Cut the onion into large half rings, bell peppers of any color (here - purple with green flesh and brown) - half rings or large cubes, garlic cloves - half or even whole, carrots - long straws, tomatoes - in circles.
5. We put in a baking sheet covered with foil and greased with vegetable oil in layers: zucchini - onions and garlic - carrots - onions - peppers - tomatoes - onions and garlic - finally, brisket. Sprinkle everything with the marinade evenly, add additional salt to the vegetables and sprinkle with olive oil. We bake in the oven under foil at 180-200C for about 20 minutes, then open and bake until the brisket is ready for another 40 minutes. With the juice secreted by vegetables and meat, regularly water the brisket and turn it over on different sides 4 times - all sides should be well browned.
6. Serve garnished with fresh parsley, dill, cilantro, chili, cut into thin slices. Drizzle with plain yogurt. It goes well with soft vegetables in curries, herbs and chili peppers.