Slow-Roasted Pork Belly with Crispy Skin

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

Slow-Roasted Pork Belly with Crispy Skin

YOUR SOLIN GENERATED RECIPE

Slow-Roasted Pork Belly with Crispy Skin

Savor the indulgence of this slow-roasted pork belly featuring irresistibly crispy skin and deep savory flavors. Expertly seasoned with sea salt, black pepper, garlic powder, and a hint of rosemary, this dish transforms a rich cut into a mouthwatering, balanced plate that’s both comforting and satisfying.

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NUTRITION

356kcal
Protein
32.2g
Fat
22.1g
Carbs
1.4g

SERVINGS

1 serving

INGREDIENTS

100 grams Pork Belly (trimmed and scored)

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0.25 tsp Garlic Powder

1 sprig Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 275°F (135°C).

  • 2

    Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.

  • 3

    Season the pork belly evenly on all sides with sea salt, black pepper, and garlic powder. Tuck the fresh rosemary sprig against the meat.

  • 4

    Place the pork belly on a wire rack over a baking tray to allow the fat to render, skin side up.

  • 5

    Slow-roast in the preheated oven for about 2 to 2.5 hours until the meat is tender and the fat has rendered.

  • 6

    For extra-crispy skin, increase the oven temperature to 450°F (230°C) and roast for an additional 10-15 minutes, watching carefully to avoid burning.

  • 7

    Remove from the oven, let rest for a few minutes, then slice and serve immediately.

Slow-Roasted Pork Belly with Crispy Skin

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

Slow-Roasted Pork Belly with Crispy Skin

YOUR SOLIN GENERATED RECIPE

Slow-Roasted Pork Belly with Crispy Skin

Savor the indulgence of this slow-roasted pork belly featuring irresistibly crispy skin and deep savory flavors. Expertly seasoned with sea salt, black pepper, garlic powder, and a hint of rosemary, this dish transforms a rich cut into a mouthwatering, balanced plate that’s both comforting and satisfying.

NUTRITION

356kcal
Protein
32.2g
Fat
22.1g
Carbs
1.4g

SERVINGS

1 serving

INGREDIENTS

100 grams Pork Belly (trimmed and scored)

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0.25 tsp Garlic Powder

1 sprig Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 275°F (135°C).

  • 2

    Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.

  • 3

    Season the pork belly evenly on all sides with sea salt, black pepper, and garlic powder. Tuck the fresh rosemary sprig against the meat.

  • 4

    Place the pork belly on a wire rack over a baking tray to allow the fat to render, skin side up.

  • 5

    Slow-roast in the preheated oven for about 2 to 2.5 hours until the meat is tender and the fat has rendered.

  • 6

    For extra-crispy skin, increase the oven temperature to 450°F (230°C) and roast for an additional 10-15 minutes, watching carefully to avoid burning.

  • 7

    Remove from the oven, let rest for a few minutes, then slice and serve immediately.