Tender Slow-Braised Pork Belly with Crispy Roasted Brussels Sprouts

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

Tender Slow-Braised Pork Belly with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Crispy Roasted Brussels Sprouts

Savor this indulgent yet balanced dish featuring a perfectly slow-braised pork belly, trimmed to reduce excess fat and enhanced with a satisfying crisp finish. Paired with caramelized, roasted Brussels sprouts and a boost of protein-rich roasted chickpeas, every bite offers a delightful mix of textures and flavors that elevate your mealtime experience.

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NUTRITION

511kcal
Protein
34.6g
Fat
23.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz braised Pork Belly (110g)

1 cup roasted Brussels Sprouts (88g)

3/4 cup roasted Chickpeas (130g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the Brussels sprouts with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 3

    Rinse and drain the chickpeas, toss them with a little olive oil, smoked paprika, salt, and pepper, and add them to the baking sheet with the sprouts.

  • 4

    Roast the Brussels sprouts and chickpeas in the oven for 20-25 minutes, stirring halfway through, until the sprouts are caramelized and the chickpeas are crispy.

  • 5

    Meanwhile, prepare the pork belly by slow braising it in a covered pot with aromatics such as garlic, ginger, and a splash of low-sodium broth for about 2 hours, until tender. Trim any excess fat as needed.

  • 6

    For a crisp finish, briefly sear the braised pork belly in a hot pan or under a broiler for 3-4 minutes until the exterior is nicely browned.

  • 7

    Plate the sliced pork belly alongside the roasted Brussels sprouts and chickpeas. Serve immediately and enjoy the blend of tender meat and crispy vegetables.

Tender Slow-Braised Pork Belly with Crispy Roasted Brussels Sprouts

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

Tender Slow-Braised Pork Belly with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Crispy Roasted Brussels Sprouts

Savor this indulgent yet balanced dish featuring a perfectly slow-braised pork belly, trimmed to reduce excess fat and enhanced with a satisfying crisp finish. Paired with caramelized, roasted Brussels sprouts and a boost of protein-rich roasted chickpeas, every bite offers a delightful mix of textures and flavors that elevate your mealtime experience.

NUTRITION

511kcal
Protein
34.6g
Fat
23.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz braised Pork Belly (110g)

1 cup roasted Brussels Sprouts (88g)

3/4 cup roasted Chickpeas (130g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the Brussels sprouts with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 3

    Rinse and drain the chickpeas, toss them with a little olive oil, smoked paprika, salt, and pepper, and add them to the baking sheet with the sprouts.

  • 4

    Roast the Brussels sprouts and chickpeas in the oven for 20-25 minutes, stirring halfway through, until the sprouts are caramelized and the chickpeas are crispy.

  • 5

    Meanwhile, prepare the pork belly by slow braising it in a covered pot with aromatics such as garlic, ginger, and a splash of low-sodium broth for about 2 hours, until tender. Trim any excess fat as needed.

  • 6

    For a crisp finish, briefly sear the braised pork belly in a hot pan or under a broiler for 3-4 minutes until the exterior is nicely browned.

  • 7

    Plate the sliced pork belly alongside the roasted Brussels sprouts and chickpeas. Serve immediately and enjoy the blend of tender meat and crispy vegetables.