Crispy 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.

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables

Savor the rich, melting flavors of slow-braised pork belly rendered to a perfect crisp, paired with tender roasted carrots and parsnips. This dish strikes a satisfying balance of textures and flavors, delivering a savory bite complemented by the natural sweetness of the vegetables.

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NUTRITION

560kcal
Protein
31.6g
Fat
34.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 ounce Pork Belly (braised and crisped)

1 medium Carrot, roughly chopped

1 medium Parsnip, roughly chopped

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Score the skin of the pork belly and season lightly with salt and pepper. Slow-braise the pork belly in an oven-safe pan covered with foil at 275°F (135°C) for about 2 hours until tender.

  • 3

    After braising, remove the foil and increase the oven heat to 425°F (220°C) to crisp the skin for an additional 15-20 minutes, or until desired crispiness is reached.

  • 4

    While the pork finishes crisping, toss the chopped carrot and parsnip with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 25-30 minutes until the vegetables are tender and lightly caramelized.

  • 5

    Plate a portion of the crispy pork belly (approximately 4 ounces) alongside a generous serving of the roasted root vegetables, and serve immediately.

Crispy 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.

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables

Savor the rich, melting flavors of slow-braised pork belly rendered to a perfect crisp, paired with tender roasted carrots and parsnips. This dish strikes a satisfying balance of textures and flavors, delivering a savory bite complemented by the natural sweetness of the vegetables.

NUTRITION

560kcal
Protein
31.6g
Fat
34.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 ounce Pork Belly (braised and crisped)

1 medium Carrot, roughly chopped

1 medium Parsnip, roughly chopped

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Score the skin of the pork belly and season lightly with salt and pepper. Slow-braise the pork belly in an oven-safe pan covered with foil at 275°F (135°C) for about 2 hours until tender.

  • 3

    After braising, remove the foil and increase the oven heat to 425°F (220°C) to crisp the skin for an additional 15-20 minutes, or until desired crispiness is reached.

  • 4

    While the pork finishes crisping, toss the chopped carrot and parsnip with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 25-30 minutes until the vegetables are tender and lightly caramelized.

  • 5

    Plate a portion of the crispy pork belly (approximately 4 ounces) alongside a generous serving of the roasted root vegetables, and serve immediately.