Crispy Slow-Braised Pork Belly with Garlicky Greens

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

Crispy Slow-Braised Pork Belly with Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Garlicky Greens

Enjoy a dish that contrasts the rich, crispy slow-braised pork belly with vibrant, garlicky sautéed kale topped with a perfectly poached egg. The flavors come together delightfully, offering a satisfying bite that is both indulgent and balanced.

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NUTRITION

452kcal
Protein
32.4g
Fat
37.1g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

2 cups chopped Kale

2 cloves Garlic

1 tsp Olive Oil

1 large Egg

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PREPARATION

  • 1

    Score the pork belly skin lightly and season with salt and pepper. Place in a slow cooker with a splash of water and a few garlic slices, and braise on low heat for 2-3 hours until tender.

  • 2

    Once tender, remove the pork belly and pat dry. For extra crispiness, sear it in a hot pan skin-side down until the skin is crispy.

  • 3

    While the pork belly crisps up, heat a teaspoon of olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the chopped kale to the pan and toss to evenly coat, cooking until just wilted, about 2-3 minutes. Season lightly with salt and pepper.

  • 5

    In a small pot, poach an egg by simmering water with a dash of vinegar and gently cracking the egg into swirling water. Cook for about 3-4 minutes until the white is set but the yolk remains runny.

  • 6

    To assemble, slice the crispy pork belly and lay it over the garlicky greens. Top with the poached egg and serve immediately enjoying mix of textures and flavors.

Crispy Slow-Braised Pork Belly with Garlicky Greens

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

Crispy Slow-Braised Pork Belly with Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Garlicky Greens

Enjoy a dish that contrasts the rich, crispy slow-braised pork belly with vibrant, garlicky sautéed kale topped with a perfectly poached egg. The flavors come together delightfully, offering a satisfying bite that is both indulgent and balanced.

NUTRITION

452kcal
Protein
32.4g
Fat
37.1g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

2 cups chopped Kale

2 cloves Garlic

1 tsp Olive Oil

1 large Egg

PREPARATION

  • 1

    Score the pork belly skin lightly and season with salt and pepper. Place in a slow cooker with a splash of water and a few garlic slices, and braise on low heat for 2-3 hours until tender.

  • 2

    Once tender, remove the pork belly and pat dry. For extra crispiness, sear it in a hot pan skin-side down until the skin is crispy.

  • 3

    While the pork belly crisps up, heat a teaspoon of olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the chopped kale to the pan and toss to evenly coat, cooking until just wilted, about 2-3 minutes. Season lightly with salt and pepper.

  • 5

    In a small pot, poach an egg by simmering water with a dash of vinegar and gently cracking the egg into swirling water. Cook for about 3-4 minutes until the white is set but the yolk remains runny.

  • 6

    To assemble, slice the crispy pork belly and lay it over the garlicky greens. Top with the poached egg and serve immediately enjoying mix of textures and flavors.