Tender Slow-Braised Pork Belly with Roasted Root Vegetables & Protein-Boost Sides

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 & Protein-Boost Sides

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Root Vegetables & Protein-Boost Sides

Savor the sumptuous flavors of slow-braised pork belly paired with caramelized roasted root vegetables, complemented by a hearty serving of herbed lentils, a perfectly poached egg, and a light sauté of spinach. Finished with a dollop of creamy Greek yogurt, this dish delivers a complex blend of textures and flavors while keeping your macros in check.

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NUTRITION

593kcal
Protein
34g
Fat
32.4g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

40g trimmed Pork Belly

80g mixed carrots & parsnips

0.75 cup cooked lentils (~150g)

1 large egg

50g spinach

0.25 cup plain nonfat Greek yogurt

1 teaspoon olive oil

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F. Score the fat on the pork belly lightly and season with salt, pepper, thyme, and rosemary.

  • 2

    Place the pork belly in a slow cooker with a splash of water and a drizzle of olive oil. Set on low and braise for 3-4 hours until tender.

  • 3

    Meanwhile, chop the carrots and parsnips into uniform pieces. Toss with a small amount of olive oil, salt, and pepper, then roast on a baking sheet in the oven for 25-30 minutes until caramelized.

  • 4

    In a small saucepan, gently warm the cooked lentils with a pinch of herbs to infuse flavor.

  • 5

    Sauté the spinach in a nonstick pan with a few drops of olive oil until just wilted.

  • 6

    Poach the egg in simmering water until the white is set but the yolk remains runny, about 3-4 minutes.

  • 7

    To plate, arrange the roasted root vegetables and herbed lentils side by side. Slice the tender pork belly into bite-sized pieces and add atop the vegetables.

  • 8

    Place the poached egg over the lentils, and garnish the dish with the sautéed spinach and a dollop of Greek yogurt. Finish with an extra sprinkle of pepper and fresh herbs.

Tender Slow-Braised Pork Belly with Roasted Root Vegetables & Protein-Boost Sides

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 & Protein-Boost Sides

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Root Vegetables & Protein-Boost Sides

Savor the sumptuous flavors of slow-braised pork belly paired with caramelized roasted root vegetables, complemented by a hearty serving of herbed lentils, a perfectly poached egg, and a light sauté of spinach. Finished with a dollop of creamy Greek yogurt, this dish delivers a complex blend of textures and flavors while keeping your macros in check.

NUTRITION

593kcal
Protein
34g
Fat
32.4g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

40g trimmed Pork Belly

80g mixed carrots & parsnips

0.75 cup cooked lentils (~150g)

1 large egg

50g spinach

0.25 cup plain nonfat Greek yogurt

1 teaspoon olive oil

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 350°F. Score the fat on the pork belly lightly and season with salt, pepper, thyme, and rosemary.

  • 2

    Place the pork belly in a slow cooker with a splash of water and a drizzle of olive oil. Set on low and braise for 3-4 hours until tender.

  • 3

    Meanwhile, chop the carrots and parsnips into uniform pieces. Toss with a small amount of olive oil, salt, and pepper, then roast on a baking sheet in the oven for 25-30 minutes until caramelized.

  • 4

    In a small saucepan, gently warm the cooked lentils with a pinch of herbs to infuse flavor.

  • 5

    Sauté the spinach in a nonstick pan with a few drops of olive oil until just wilted.

  • 6

    Poach the egg in simmering water until the white is set but the yolk remains runny, about 3-4 minutes.

  • 7

    To plate, arrange the roasted root vegetables and herbed lentils side by side. Slice the tender pork belly into bite-sized pieces and add atop the vegetables.

  • 8

    Place the poached egg over the lentils, and garnish the dish with the sautéed spinach and a dollop of Greek yogurt. Finish with an extra sprinkle of pepper and fresh herbs.