Slow-Braised Pork Belly with Creamy Celery Root Puree and Garlicky Greens

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

Slow-Braised Pork Belly with Creamy Celery Root Puree and Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Slow-Braised Pork Belly with Creamy Celery Root Puree and Garlicky Greens

Savor tender, slow-braised pork belly with much of its excess fat rendered away, served atop a silky, creamy celery root puree and a vibrant bed of garlicky sautéed greens. This dish offers a complex interplay of richly braised meat, smooth vegetable puree, and fresh greens – a comforting, rustic meal with an elevated twist.

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NUTRITION

546kcal
Protein
34.9g
Fat
22.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

150g braised and rendered Pork Belly

80g Celery Root

2 cloves Fresh Garlic

50g Mixed Greens (Spinach & Kale)

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Begin by scoring the pork belly and seasoning it lightly. Place it in a deep pot, cover with a small amount of water or broth, and slow braise over low heat until tender and most of the fat is rendered, about 2-3 hours.

  • 2

    Meanwhile, peel and chop the celery root into small pieces. In a small saucepan, combine the celery root with a splash of water and a teaspoon of olive oil. Add one of the garlic cloves (crushed) and simmer until the celery root is very soft, about 20 minutes.

  • 3

    Once softened, transfer the celery root mixture to a blender and puree until smooth, adding a little warm water if needed for consistency. Season with salt and pepper to taste.

  • 4

    For the greens, heat a small skillet over medium heat with a dash of olive oil. Add the remaining garlic (thinly sliced) and sauté briefly until fragrant. Toss in the mixed greens and sauté just until they begin to wilt, about 2 minutes. Season lightly with salt.

  • 5

    Plate the dish by spreading a generous layer of the creamy celery root puree on the plate, arrange slices of the braised pork belly on top, and finish with a serving of the garlicky greens on the side. Serve warm and enjoy.

Slow-Braised Pork Belly with Creamy Celery Root Puree and Garlicky Greens

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

Slow-Braised Pork Belly with Creamy Celery Root Puree and Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Slow-Braised Pork Belly with Creamy Celery Root Puree and Garlicky Greens

Savor tender, slow-braised pork belly with much of its excess fat rendered away, served atop a silky, creamy celery root puree and a vibrant bed of garlicky sautéed greens. This dish offers a complex interplay of richly braised meat, smooth vegetable puree, and fresh greens – a comforting, rustic meal with an elevated twist.

NUTRITION

546kcal
Protein
34.9g
Fat
22.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

150g braised and rendered Pork Belly

80g Celery Root

2 cloves Fresh Garlic

50g Mixed Greens (Spinach & Kale)

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Begin by scoring the pork belly and seasoning it lightly. Place it in a deep pot, cover with a small amount of water or broth, and slow braise over low heat until tender and most of the fat is rendered, about 2-3 hours.

  • 2

    Meanwhile, peel and chop the celery root into small pieces. In a small saucepan, combine the celery root with a splash of water and a teaspoon of olive oil. Add one of the garlic cloves (crushed) and simmer until the celery root is very soft, about 20 minutes.

  • 3

    Once softened, transfer the celery root mixture to a blender and puree until smooth, adding a little warm water if needed for consistency. Season with salt and pepper to taste.

  • 4

    For the greens, heat a small skillet over medium heat with a dash of olive oil. Add the remaining garlic (thinly sliced) and sauté briefly until fragrant. Toss in the mixed greens and sauté just until they begin to wilt, about 2 minutes. Season lightly with salt.

  • 5

    Plate the dish by spreading a generous layer of the creamy celery root puree on the plate, arrange slices of the braised pork belly on top, and finish with a serving of the garlicky greens on the side. Serve warm and enjoy.