Tender Slow-Braised Pork Belly with Roasted Root Vegetables

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

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

Savor the robust flavors of slow-braised pork belly paired with a medley of roasted root vegetables, accentuated with a light, protein-packed egg white and whole egg medley and a hint of white beans. This dish delivers a rich, savory experience with a modern twist to boost your protein intake while keeping calories in check.

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NUTRITION

543kcal
Protein
24.8g
Fat
37.7g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

3 oz braised pork belly

1 whole large egg

3 egg whites

1/4 cup white beans

1/2 cup mixed roasted root vegetables (carrots & parsnips)

1 tbsp fresh thyme

1 garlic clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Slice the carrots and parsnips into uniformly sized pieces, toss with a drizzle of olive oil, salt, pepper, and half the thyme, then spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, gently reheat the slow-braised pork belly in a pan over medium-low heat, adding a minced garlic clove and the remaining thyme to infuse flavor.

  • 4

    In a separate bowl, whisk together the whole egg and egg whites. Pour the mixture into a non-stick pan over medium heat to create a light, fluffy scramble. Season with salt and pepper.

  • 5

    Warm the white beans briefly in a small saucepan.

  • 6

    Plate the dish by layering the pork belly, scrambled egg mixture, roasted root vegetables, and a spoonful of white beans on the side. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately and enjoy the balance of rich, tender pork and the bright, roasted flavors of root vegetables complemented by a protein-packed egg scramble and white beans.

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

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

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

Savor the robust flavors of slow-braised pork belly paired with a medley of roasted root vegetables, accentuated with a light, protein-packed egg white and whole egg medley and a hint of white beans. This dish delivers a rich, savory experience with a modern twist to boost your protein intake while keeping calories in check.

NUTRITION

543kcal
Protein
24.8g
Fat
37.7g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

3 oz braised pork belly

1 whole large egg

3 egg whites

1/4 cup white beans

1/2 cup mixed roasted root vegetables (carrots & parsnips)

1 tbsp fresh thyme

1 garlic clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Slice the carrots and parsnips into uniformly sized pieces, toss with a drizzle of olive oil, salt, pepper, and half the thyme, then spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, gently reheat the slow-braised pork belly in a pan over medium-low heat, adding a minced garlic clove and the remaining thyme to infuse flavor.

  • 4

    In a separate bowl, whisk together the whole egg and egg whites. Pour the mixture into a non-stick pan over medium heat to create a light, fluffy scramble. Season with salt and pepper.

  • 5

    Warm the white beans briefly in a small saucepan.

  • 6

    Plate the dish by layering the pork belly, scrambled egg mixture, roasted root vegetables, and a spoonful of white beans on the side. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately and enjoy the balance of rich, tender pork and the bright, roasted flavors of root vegetables complemented by a protein-packed egg scramble and white beans.