Tender Slow-Braised Pork Belly with Crispy Brussels Sprouts

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

Tender Slow-Braised Pork Belly with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Crispy Brussels Sprouts

Savor tender slow-braised pork belly perfectly paired with crispy roasted Brussels sprouts, finished with a poached egg and a drizzle of tangy nonfat Greek yogurt herb sauce. Each bite blends melt-in-your-mouth richness with a crisp, refreshing bite, making for a satisfying and nutritionally balanced meal.

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NUTRITION

422kcal
Protein
32.2g
Fat
29.8g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly (approx. 85g)

1 cup Brussels Sprouts (88g)

1 Large Poached Egg

1/3 cup Nonfat Greek Yogurt (80g)

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slow-braise the pork belly: Season the pork belly with salt, pepper, and a minced garlic clove. In a small pot, add the pork belly and a splash of water or broth, cover, and let it gently braise on low heat until tender (about 45 minutes to 1 hour).

  • 3

    While the pork belly is braising, trim the Brussels sprouts and cut them in halves. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the Brussels sprouts on a baking sheet and roast in the preheated oven for 20 minutes until they become crisp and slightly caramelized.

  • 5

    In a separate pot, poach the egg in simmering water until the white is set but the yolk remains runny (approximately 3-4 minutes).

  • 6

    Plate the dish by slicing the tender pork belly into bite-sized pieces and arranging them alongside the crispy Brussels sprouts. Top with the poached egg.

  • 7

    Drizzle nonfat Greek yogurt over the dish as a bright and tangy finishing touch, and serve immediately.

Tender Slow-Braised Pork Belly with Crispy Brussels Sprouts

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

Tender Slow-Braised Pork Belly with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Crispy Brussels Sprouts

Savor tender slow-braised pork belly perfectly paired with crispy roasted Brussels sprouts, finished with a poached egg and a drizzle of tangy nonfat Greek yogurt herb sauce. Each bite blends melt-in-your-mouth richness with a crisp, refreshing bite, making for a satisfying and nutritionally balanced meal.

NUTRITION

422kcal
Protein
32.2g
Fat
29.8g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly (approx. 85g)

1 cup Brussels Sprouts (88g)

1 Large Poached Egg

1/3 cup Nonfat Greek Yogurt (80g)

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slow-braise the pork belly: Season the pork belly with salt, pepper, and a minced garlic clove. In a small pot, add the pork belly and a splash of water or broth, cover, and let it gently braise on low heat until tender (about 45 minutes to 1 hour).

  • 3

    While the pork belly is braising, trim the Brussels sprouts and cut them in halves. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the Brussels sprouts on a baking sheet and roast in the preheated oven for 20 minutes until they become crisp and slightly caramelized.

  • 5

    In a separate pot, poach the egg in simmering water until the white is set but the yolk remains runny (approximately 3-4 minutes).

  • 6

    Plate the dish by slicing the tender pork belly into bite-sized pieces and arranging them alongside the crispy Brussels sprouts. Top with the poached egg.

  • 7

    Drizzle nonfat Greek yogurt over the dish as a bright and tangy finishing touch, and serve immediately.