Crispy Garlic-Soy Braised Pork Belly

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Garlic-Soy Braised Pork Belly

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Soy Braised Pork Belly

Experience a burst of umami and crisp textures in this artfully balanced dish. Tender, crispy braised pork belly meets a medley of protein-packed egg whites, tofu, and edamame, enhanced with aromatic garlic, ginger, and scallions. This plate delivers an exciting blend of savory, slightly sweet soy notes and a hint of toasted sesame oil, all while keeping your macros in check.

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NUTRITION

544kcal
Protein
35.2g
Fat
39.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Pork Belly (56g)

4 large Egg Whites (approx. 120g)

100g Extra-Firm Tofu

1/2 cup Edamame (75g)

3 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low Sodium Soy Sauce

2 tbsp chopped Scallions

1 tsp Sesame Oil

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PREPARATION

  • 1

    Start by scoring the skin of the pork belly lightly and patting it dry with paper towels.

  • 2

    Heat a non-stick pan over medium-high heat. Place the pork belly skin-side down to crisp up for 3-4 minutes until golden and crispy. Remove and set aside.

  • 3

    In the same pan, add the minced garlic and grated ginger and sauté briefly until fragrant.

  • 4

    Deglaze the pan with the low sodium soy sauce, stirring to release the pork fond.

  • 5

    Return the pork belly to the pan and allow it to braise in the garlic-soy mixture for an additional 3-4 minutes, ensuring it gets evenly coated with the sauce.

  • 6

    While the pork simmers, gently poach the egg whites in a separate pan or microwave until just set.

  • 7

    Cube the extra-firm tofu and add it along with the edamame to the pan, warming them through in the braising liquid to absorb the flavors.

  • 8

    Finish the dish by drizzling sesame oil and sprinkling chopped scallions on top.

  • 9

    Plate the ingredients carefully, arranging the crispy pork belly pieces next to the tofu and edamame mixture with the tender egg whites as a garnish.

Crispy Garlic-Soy Braised Pork Belly

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Garlic-Soy Braised Pork Belly

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Soy Braised Pork Belly

Experience a burst of umami and crisp textures in this artfully balanced dish. Tender, crispy braised pork belly meets a medley of protein-packed egg whites, tofu, and edamame, enhanced with aromatic garlic, ginger, and scallions. This plate delivers an exciting blend of savory, slightly sweet soy notes and a hint of toasted sesame oil, all while keeping your macros in check.

NUTRITION

544kcal
Protein
35.2g
Fat
39.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Pork Belly (56g)

4 large Egg Whites (approx. 120g)

100g Extra-Firm Tofu

1/2 cup Edamame (75g)

3 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low Sodium Soy Sauce

2 tbsp chopped Scallions

1 tsp Sesame Oil

PREPARATION

  • 1

    Start by scoring the skin of the pork belly lightly and patting it dry with paper towels.

  • 2

    Heat a non-stick pan over medium-high heat. Place the pork belly skin-side down to crisp up for 3-4 minutes until golden and crispy. Remove and set aside.

  • 3

    In the same pan, add the minced garlic and grated ginger and sauté briefly until fragrant.

  • 4

    Deglaze the pan with the low sodium soy sauce, stirring to release the pork fond.

  • 5

    Return the pork belly to the pan and allow it to braise in the garlic-soy mixture for an additional 3-4 minutes, ensuring it gets evenly coated with the sauce.

  • 6

    While the pork simmers, gently poach the egg whites in a separate pan or microwave until just set.

  • 7

    Cube the extra-firm tofu and add it along with the edamame to the pan, warming them through in the braising liquid to absorb the flavors.

  • 8

    Finish the dish by drizzling sesame oil and sprinkling chopped scallions on top.

  • 9

    Plate the ingredients carefully, arranging the crispy pork belly pieces next to the tofu and edamame mixture with the tender egg whites as a garnish.