Slow-Braised Pork Belly with Garlicky Sautéed Greens

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

Slow-Braised Pork Belly with Garlicky Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Slow-Braised Pork Belly with Garlicky Sautéed Greens

Enjoy a luscious plate of slow-braised, trimmed pork belly paired with a vibrant medley of garlicky sautéed kale and spinach. The dish offers a satisfying blend of tender, savory pork and fresh, crisp greens with a mild heat from garlic, making it a balanced, flavorful meal perfect for any time of the day.

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NUTRITION

469kcal
Protein
35.3g
Fat
31.1g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

150g Trimmed Pork Belly

1 cup chopped Kale (67g)

1 cup raw Spinach (30g)

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

Thyme to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F if additional braising is needed.

  • 2

    Score the trimmed pork belly lightly and season with salt, pepper, and a pinch of thyme.

  • 3

    Place the pork belly in a baking dish with a splash of water, cover, and slow-braise in the oven for 1.5 to 2 hours until tender.

  • 4

    While the pork is finishing, heat olive oil in a skillet over medium heat.

  • 5

    Add minced garlic and lightly sauté until fragrant, about 30 seconds.

  • 6

    Toss in the chopped kale and raw spinach, season with salt and pepper, and sauté for 3-4 minutes until the greens are just wilted but still vibrant.

  • 7

    Slice the braised pork belly and serve atop or alongside the garlicky greens, ensuring a balanced portion that meets your nutritional goals.

Slow-Braised Pork Belly with Garlicky Sautéed Greens

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

Slow-Braised Pork Belly with Garlicky Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Slow-Braised Pork Belly with Garlicky Sautéed Greens

Enjoy a luscious plate of slow-braised, trimmed pork belly paired with a vibrant medley of garlicky sautéed kale and spinach. The dish offers a satisfying blend of tender, savory pork and fresh, crisp greens with a mild heat from garlic, making it a balanced, flavorful meal perfect for any time of the day.

NUTRITION

469kcal
Protein
35.3g
Fat
31.1g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

150g Trimmed Pork Belly

1 cup chopped Kale (67g)

1 cup raw Spinach (30g)

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

Thyme to taste

PREPARATION

  • 1

    Preheat your oven to 300°F if additional braising is needed.

  • 2

    Score the trimmed pork belly lightly and season with salt, pepper, and a pinch of thyme.

  • 3

    Place the pork belly in a baking dish with a splash of water, cover, and slow-braise in the oven for 1.5 to 2 hours until tender.

  • 4

    While the pork is finishing, heat olive oil in a skillet over medium heat.

  • 5

    Add minced garlic and lightly sauté until fragrant, about 30 seconds.

  • 6

    Toss in the chopped kale and raw spinach, season with salt and pepper, and sauté for 3-4 minutes until the greens are just wilted but still vibrant.

  • 7

    Slice the braised pork belly and serve atop or alongside the garlicky greens, ensuring a balanced portion that meets your nutritional goals.