YOUR SOLIN GENERATED RECIPE
Crispy Slow-Braised Pork Belly with Roasted Green Beans & Creamy Greek Yogurt Drizzle
Savor the delightful contrast of tender, slow-braised pork belly with irresistibly crispy roasted green beans, finished with a refreshing, protein-packed nonfat Greek yogurt drizzle and a perfectly poached egg crown. This dish harmonizes rich flavors with a bright, tangy accent, offering an exciting twist on comfort food while meeting your nutritional goals.
INGREDIENTS
2 oz Pork Belly
1 cup Green Beans
1 large Egg
0.75 cup Nonfat Greek Yogurt
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 425°F. Toss the green beans with olive oil, salt, and black pepper on a baking sheet.
Roast the green beans in the preheated oven for 15-20 minutes until tender and slightly crispy at the edges.
Meanwhile, score the pork belly skin lightly and season with a pinch of salt and pepper. Place it in a slow cooker with a splash of water or broth and cook on low for 3-4 hours until tender.
After slow braising, transfer the pork belly to a hot skillet or broiler to crisp the skin for 3-5 minutes, keeping an eye to avoid burning.
In a small saucepan, gently poach the egg in simmering water until the white is set but the yolk remains runny (about 3-4 minutes).
Plate the roasted green beans, and slice the crispy pork belly into bite-sized pieces. Drizzle with the nonfat Greek yogurt, and top with the poached egg.
Finish with an extra pinch of salt and pepper as desired, and serve immediately.