Step 1: Slice the pork belly and place it on a non-grease pan on medium heat. Cook till crispy and take out and drain on a plate with a paper towel.
Step 2: Once the bacon has drained and the fat cooled off, cut in bite size.
Step 3: Keep the tomatoes at room temperature, wash the green tomato slices, and slice horizontally, about ½ inch thick.
Step 4: In shallow bowls mix the eggs in one, and place the bread crumbs in the other. Dip the sliced tomato in the egg mixture on both sides. Then dip into the bread crumb.
Step 6: Place the tomato slices onto the pan and fry on one side.
Step 7: Once one side has brown, turn to the other side. Once the tomato slice is done place it on a full tray lined with a paper towel to drain.
Step 7: On individual plates, place the fried green tomato on top of the mac and cheese, add a spoonful of ricotta cheese with bacon bits.
Step 8: For a finishing touch I also added a plantain strip on top and drizzled maple syrup for sweet flavors to add to the dish, Enjoy!