YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Pork Belly with Crispy Roasted Root Vegetables
Enjoy a reimagined pork belly dish where a lean, trimmed pork belly is slow-braised to tender perfection, paired with a medley of crispy roasted root vegetables. Finished with a perfectly poached egg and an extra boost of protein from an egg white, this dish brings warmth, depth, and a delightful texture contrast while keeping the calories and protein in check.
INGREDIENTS
3 ounces Trimmed Pork Belly (braised)
150 grams Mixed Root Vegetables (carrots, parsnips, turnips)
1 whole Egg (poached)
1 Egg White
1 teaspoon Olive Oil
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 425°F.
Season the trimmed pork belly lightly with salt and pepper. In a skillet over medium heat, sear the pork belly on each side for 2 minutes to develop a slight crust.
Transfer the pork belly to a covered baking dish with a splash of water or low-sodium broth and braise in a 325°F oven for 40 minutes until tender.
While the pork belly braises, peel and chop the root vegetables into uniform pieces. Toss them with olive oil, salt, and pepper.
Spread the vegetables on a baking tray and roast in the oven at 425°F for about 20-25 minutes, turning halfway, until they are crispy and golden at the edges.
Just before serving, poach the egg in simmering water for about 3 minutes for a runny yolk. Separately, lightly poach the egg white for an extra protein boost without additional yolk fat.
Plate the sliced pork belly alongside a generous serving of the roasted root vegetables. Top with the poached egg and egg white, and finish with a sprinkle of salt and pepper.
Serve warm and enjoy the blend of tender, savory pork with the crispy, earthy vegetables.