Tender Slow-Braised Pork Belly with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

Enjoy a sumptuous slow-braised pork belly paired with perfectly roasted carrots and parsnips. This dish offers a delightful balance of rich, melt-in-your-mouth pork with the natural sweetness and earthiness of roasted root vegetables, finished with aromatic herbs for an elevated dining experience.

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NUTRITION

519kcal
Protein
34.0g
Fat
37.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

160 grams lean trimmed Pork Belly

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

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

  • 3

    Place the pork belly in a heavy, oven-safe pot. Add a couple of sprigs each of rosemary and thyme over the top.

  • 4

    Cover the pot and braise the pork belly in the preheated oven for about 1.5 to 2 hours, or until the meat is tender.

  • 5

    While the pork is braising, preheat a separate oven tray to 400°F (200°C) for the root vegetables.

  • 6

    Peel the carrot and parsnip, then cut them into similar-sized sticks. Toss with olive oil, salt, pepper, and a few leaves of rosemary and thyme.

  • 7

    Spread the vegetables on the baking tray in a single layer and roast for 20-25 minutes until tender and slightly caramelized.

  • 8

    Once the pork belly is tender, remove it from the braising liquid and slice into serving portions.

  • 9

    Plate a serving of sliced pork belly alongside a generous portion of roasted root vegetables, drizzling any remaining braising juices over the top if desired.

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

Enjoy a sumptuous slow-braised pork belly paired with perfectly roasted carrots and parsnips. This dish offers a delightful balance of rich, melt-in-your-mouth pork with the natural sweetness and earthiness of roasted root vegetables, finished with aromatic herbs for an elevated dining experience.

NUTRITION

519kcal
Protein
34.0g
Fat
37.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

160 grams lean trimmed Pork Belly

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

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

  • 3

    Place the pork belly in a heavy, oven-safe pot. Add a couple of sprigs each of rosemary and thyme over the top.

  • 4

    Cover the pot and braise the pork belly in the preheated oven for about 1.5 to 2 hours, or until the meat is tender.

  • 5

    While the pork is braising, preheat a separate oven tray to 400°F (200°C) for the root vegetables.

  • 6

    Peel the carrot and parsnip, then cut them into similar-sized sticks. Toss with olive oil, salt, pepper, and a few leaves of rosemary and thyme.

  • 7

    Spread the vegetables on the baking tray in a single layer and roast for 20-25 minutes until tender and slightly caramelized.

  • 8

    Once the pork belly is tender, remove it from the braising liquid and slice into serving portions.

  • 9

    Plate a serving of sliced pork belly alongside a generous portion of roasted root vegetables, drizzling any remaining braising juices over the top if desired.