YOUR SOLIN GENERATED RECIPE
Crispy Slow-Braised Pork Belly with Roasted Root Vegetables and Egg White Topping
Savor a fusion of rich, crispy pork belly slow-braised to tender perfection, paired with a colorful medley of roasted root vegetables and crowned with a light, fluffy egg white topping. This dish balances indulgence with lean protein, offering a satisfying texture and a burst of autumnal flavors.
INGREDIENTS
3 oz trimmed Pork Belly
7 large Egg Whites
1 cup Mixed Root Vegetables (Carrots & Parsnips)
1 tsp Olive Oil
2 sprigs Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Preheat your oven to 325°F. Score the skin of the trimmed pork belly lightly and season generously with salt, pepper, and a sprig of rosemary.
Place the pork belly in a slow cooker or a covered Dutch oven with a splash of water. Slow-braise on low heat for 2 to 2.5 hours until tender.
Meanwhile, chop the carrots and parsnips into uniform chunks. Toss the vegetables with olive oil, salt, pepper, and the remaining rosemary, then spread them out on a baking sheet.
Roast the vegetables in a preheated 425°F oven for 20-25 minutes until slightly caramelized and tender.
Once the pork belly is tender, remove it and increase the oven temperature to 450°F. Place the pork belly on a baking sheet skin-side up and roast for 10-12 minutes to achieve a crispy skin.
For the egg white topping, lightly whisk the egg whites with a pinch of salt. In a non-stick skillet over medium-low heat, cook the egg whites gently, stirring occasionally to form soft curds (similar to a scrambled texture).
Assemble the dish by plating a portion of the roasted root vegetables, topping them with slices of crispy pork belly, and finishing with a generous spoonful of the warm egg white curds.
Serve immediately and enjoy the blend of rich pork, earthy vegetables, and delicate egg whites.