Tender 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.

Tender Slow-Braised Pork Belly with Garlicky Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Garlicky Sautéed Greens

Savor the rich, melt-in-your-mouth slow-braised pork belly paired with vibrant, garlicky sautéed Swiss chard. This dish balances indulgence and nourishment, featuring crisp greens that cut through the pork’s luscious texture, while a perfectly poached egg adds an extra layer of protein and creaminess. Enjoy a beautifully plated, comforting meal that's both luxurious and health-conscious.

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NUTRITION

371kcal
Protein
22.9g
Fat
29.6g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

3 Large Eggs

1 cup Swiss Chard

2 cloves Garlic

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 275°F. Score the pork belly skin lightly and season with salt and pepper.

  • 2

    Place the pork belly in a Dutch oven and add a small amount of water or broth. Cover and slow-braise in the oven for about 2 to 2.5 hours until tender.

  • 3

    While the pork belly is braising, wash and roughly chop the Swiss chard. Mince the garlic cloves.

  • 4

    In a sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, then toss in the Swiss chard. Sauté until the greens are wilted and tender, about 3-4 minutes. Season lightly with salt and pepper.

  • 5

    For the eggs, bring a small pot of water to a gentle simmer. Poach the eggs one at a time for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Once the pork belly is done, let it rest for a few minutes before slicing it into bite-sized pieces.

  • 7

    Assemble the dish by layering the sautéed greens on a plate, topping with slices of pork belly, and carefully placing a poached egg on top. Serve immediately, enjoying the runny yolk mixed with the savory pork and bright greens.

Tender 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.

Tender Slow-Braised Pork Belly with Garlicky Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Garlicky Sautéed Greens

Savor the rich, melt-in-your-mouth slow-braised pork belly paired with vibrant, garlicky sautéed Swiss chard. This dish balances indulgence and nourishment, featuring crisp greens that cut through the pork’s luscious texture, while a perfectly poached egg adds an extra layer of protein and creaminess. Enjoy a beautifully plated, comforting meal that's both luxurious and health-conscious.

NUTRITION

371kcal
Protein
22.9g
Fat
29.6g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

3 Large Eggs

1 cup Swiss Chard

2 cloves Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 275°F. Score the pork belly skin lightly and season with salt and pepper.

  • 2

    Place the pork belly in a Dutch oven and add a small amount of water or broth. Cover and slow-braise in the oven for about 2 to 2.5 hours until tender.

  • 3

    While the pork belly is braising, wash and roughly chop the Swiss chard. Mince the garlic cloves.

  • 4

    In a sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, then toss in the Swiss chard. Sauté until the greens are wilted and tender, about 3-4 minutes. Season lightly with salt and pepper.

  • 5

    For the eggs, bring a small pot of water to a gentle simmer. Poach the eggs one at a time for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Once the pork belly is done, let it rest for a few minutes before slicing it into bite-sized pieces.

  • 7

    Assemble the dish by layering the sautéed greens on a plate, topping with slices of pork belly, and carefully placing a poached egg on top. Serve immediately, enjoying the runny yolk mixed with the savory pork and bright greens.