Crispy Asian-Glazed Pork Belly with Fresh Herbs

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

Crispy Asian-Glazed Pork Belly with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Asian-Glazed Pork Belly with Fresh Herbs

Enjoy a dynamic fusion dish featuring delicately crispy, Asian-glazed pork belly elegantly paired with a bed of extra-firm tofu, vibrant edamame, and crisp bok choy, all crowned with a perfectly poached egg and bursting with fresh herbs. This dish offers a symphony of textures—from crunchy to silky—with an alluring glaze of garlic, ginger, and a hint of sweetness, bringing an irresistible balance of savory and bright herbal notes.

Try 7 days free, then $12.99 / mo.

NUTRITION

514kcal
Protein
35.7g
Fat
34.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Pork Belly (approx 57g)

5 oz Extra-Firm Tofu (approx 140g)

1 Egg

1/4 cup Shelled Edamame

1/2 cup Bok Choy, chopped

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Sesame Oil

Pinch Red Chili Flakes

2 tbsp Fresh Cilantro

2 tbsp Fresh Basil

2 tbsp Scallions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the glaze by mincing the garlic and fresh ginger. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Add chili flakes to taste.

  • 2

    Score the pork belly lightly and pat dry. In a hot skillet over medium-high heat, place the 2 oz portion of pork belly, skin side down, and sear until it becomes crispy. Once crispy, transfer to a cutting board and slice into bite-sized pieces.

  • 3

    Press the extra-firm tofu to remove excess moisture, then cut into cubes. In a separate nonstick skillet, lightly sauté tofu cubes over medium heat until they are golden on the edges.

  • 4

    Add the bok choy and shelled edamame to the tofu, gently stirring to warm through. Drizzle a small amount of the prepared glaze over the mixture to infuse flavor.

  • 5

    In a small pot, poach the egg until the white is set but the yolk remains runny.

  • 6

    Plate the sautéed tofu, bok choy, and edamame as a base. Arrange the crispy pork belly slices on top and place the poached egg in the center.

  • 7

    Finish by drizzling the remaining glaze over the entire dish and garnish with fresh cilantro, basil, and sliced scallions.

  • 8

    Serve immediately and enjoy the blend of crispy, savory pork with fresh, vibrant accompaniments.

Crispy Asian-Glazed Pork Belly with Fresh Herbs

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

Crispy Asian-Glazed Pork Belly with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Asian-Glazed Pork Belly with Fresh Herbs

Enjoy a dynamic fusion dish featuring delicately crispy, Asian-glazed pork belly elegantly paired with a bed of extra-firm tofu, vibrant edamame, and crisp bok choy, all crowned with a perfectly poached egg and bursting with fresh herbs. This dish offers a symphony of textures—from crunchy to silky—with an alluring glaze of garlic, ginger, and a hint of sweetness, bringing an irresistible balance of savory and bright herbal notes.

NUTRITION

514kcal
Protein
35.7g
Fat
34.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Pork Belly (approx 57g)

5 oz Extra-Firm Tofu (approx 140g)

1 Egg

1/4 cup Shelled Edamame

1/2 cup Bok Choy, chopped

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Sesame Oil

Pinch Red Chili Flakes

2 tbsp Fresh Cilantro

2 tbsp Fresh Basil

2 tbsp Scallions

PREPARATION

  • 1

    Prepare the glaze by mincing the garlic and fresh ginger. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Add chili flakes to taste.

  • 2

    Score the pork belly lightly and pat dry. In a hot skillet over medium-high heat, place the 2 oz portion of pork belly, skin side down, and sear until it becomes crispy. Once crispy, transfer to a cutting board and slice into bite-sized pieces.

  • 3

    Press the extra-firm tofu to remove excess moisture, then cut into cubes. In a separate nonstick skillet, lightly sauté tofu cubes over medium heat until they are golden on the edges.

  • 4

    Add the bok choy and shelled edamame to the tofu, gently stirring to warm through. Drizzle a small amount of the prepared glaze over the mixture to infuse flavor.

  • 5

    In a small pot, poach the egg until the white is set but the yolk remains runny.

  • 6

    Plate the sautéed tofu, bok choy, and edamame as a base. Arrange the crispy pork belly slices on top and place the poached egg in the center.

  • 7

    Finish by drizzling the remaining glaze over the entire dish and garnish with fresh cilantro, basil, and sliced scallions.

  • 8

    Serve immediately and enjoy the blend of crispy, savory pork with fresh, vibrant accompaniments.