Slow-Braised Pork Belly with Crispy Roasted Vegetables

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

Slow-Braised Pork Belly with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Pork Belly with Crispy Roasted Vegetables

A comforting dish featuring tender, slow-braised pork belly paired with a medley of crispy roasted vegetables. Enjoy the rich, savory flavors of the pork contrasted with the natural sweetness and crunch of carrots, Brussels sprouts, and red onions.

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NUTRITION

363kcal
Protein
32.3g
Fat
20g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pork Belly

1 medium Carrot

1 cup Brussels Sprouts

1/2 cup Red Onion

1 teaspoon Olive Oil

2 cloves Garlic

3 sprigs Fresh Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the skin of the pork belly lightly and season all sides generously with salt and pepper.

  • 3

    In a heavy, oven-safe pot, heat a small amount of oil over medium-high heat and sear the pork belly on all sides until browned.

  • 4

    Add crushed garlic and thyme sprigs to the pot. Pour in a splash of water or low-sodium broth if desired to help with braising.

  • 5

    Cover the pot and transfer to the preheated oven. Slow braise the pork belly for about 1.5 hours until tender and flavorful.

  • 6

    While the pork is braising, prepare the vegetables. Chop the carrot into sticks, halve the Brussels sprouts, and slice the red onion into wedges.

  • 7

    Toss the vegetables with olive oil, a pinch of salt, and black pepper. Spread them out evenly on a baking sheet.

  • 8

    Roast the vegetables in the oven (you can use a separate rack) for 20-25 minutes or until they are crispy on the edges and tender inside.

  • 9

    Once done, slice the pork belly into portions. Plate with a generous serving of crispy roasted vegetables and enjoy your meal.

Slow-Braised Pork Belly with Crispy Roasted Vegetables

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

Slow-Braised Pork Belly with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Pork Belly with Crispy Roasted Vegetables

A comforting dish featuring tender, slow-braised pork belly paired with a medley of crispy roasted vegetables. Enjoy the rich, savory flavors of the pork contrasted with the natural sweetness and crunch of carrots, Brussels sprouts, and red onions.

NUTRITION

363kcal
Protein
32.3g
Fat
20g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pork Belly

1 medium Carrot

1 cup Brussels Sprouts

1/2 cup Red Onion

1 teaspoon Olive Oil

2 cloves Garlic

3 sprigs Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the skin of the pork belly lightly and season all sides generously with salt and pepper.

  • 3

    In a heavy, oven-safe pot, heat a small amount of oil over medium-high heat and sear the pork belly on all sides until browned.

  • 4

    Add crushed garlic and thyme sprigs to the pot. Pour in a splash of water or low-sodium broth if desired to help with braising.

  • 5

    Cover the pot and transfer to the preheated oven. Slow braise the pork belly for about 1.5 hours until tender and flavorful.

  • 6

    While the pork is braising, prepare the vegetables. Chop the carrot into sticks, halve the Brussels sprouts, and slice the red onion into wedges.

  • 7

    Toss the vegetables with olive oil, a pinch of salt, and black pepper. Spread them out evenly on a baking sheet.

  • 8

    Roast the vegetables in the oven (you can use a separate rack) for 20-25 minutes or until they are crispy on the edges and tender inside.

  • 9

    Once done, slice the pork belly into portions. Plate with a generous serving of crispy roasted vegetables and enjoy your meal.