YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Pork Belly with Roasted Root Vegetables
Savor the rich flavors of slow-braised pork belly complemented by caramelized roasted root vegetables, finished with a perfectly poached egg and a light drizzle of olive oil. This dish balances deep, savory notes with a bright finish, making it a satisfying meal for any time of day.
INGREDIENTS
4 oz Pork Belly
1/2 cup Carrots (chopped)
1/2 cup Parsnips (chopped)
1 Large Egg
1 Egg White
1 tsp Olive Oil
2 cloves Garlic
3 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 350°F for the slow braising and set a separate oven tray to 425°F for roasting the vegetables later.
Score the pork belly lightly on the fat side, season with salt, black pepper, minced garlic, and tuck in some thyme and rosemary sprigs.
Place the pork belly in an oven-safe dish with a splash of water or low-sodium broth, cover tightly with foil, and braise in the oven at 350°F for about 2 hours until tender and much fat has rendered.
While the pork belly braises, toss the chopped carrots and parsnips with a little olive oil, salt, pepper, and a minced clove of garlic. Spread them out on the baking tray and roast in a 425°F oven for 25-30 minutes until they are caramelized and tender.
Once the pork belly is tender, remove it and briefly crisp the fat-side under a broiler if desired for added texture.
Prepare the poached egg and additional egg white by gently poaching them in simmering water until the whites are set but the yolk remains runny, about 3-4 minutes.
Plate a portion of the sliced pork belly alongside a serving of roasted root vegetables. Top with the poached egg and egg white, then drizzle the remaining olive oil over the dish.
Garnish with additional thyme or rosemary if desired and serve immediately.