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 the decadence of this slow-braised pork belly paired with crispy roasted Brussels sprouts, accented with a smooth cannellini bean puree and a delicate egg white garnish. A harmonious blend of textures and flavors that invites you to indulge in a satisfying, gourmet experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

607kcal
Protein
31g
Fat
40.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

1 cup Brussels Sprouts

0.5 cup Cannellini Beans

1 large Egg White

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 300°F for the braising process and to 425°F for roasting the Brussels sprouts later.

  • 2

    Score the pork belly skin lightly and season with a pinch of salt and pepper. In a heavy pot, sear the pork belly on all sides in 1 teaspoon olive oil until lightly browned.

  • 3

    Add a splash of water or low-sodium broth to the pot, cover, and braise the pork belly in the preheated 300°F oven for about 1.5 to 2 hours until tender.

  • 4

    While the pork belly braises, trim and halve the Brussels sprouts. Toss them with a little olive oil, salt, and pepper, then roast in the 425°F oven for about 20-25 minutes until the edges are crisp and caramelized.

  • 5

    Drain the cannellini beans and blend them lightly with a pinch of salt and a drizzle of olive oil to create a smooth puree.

  • 6

    Lightly cook the egg white by either gently poaching it or scrambling it softly until just set.

  • 7

    To plate, slice the tender pork belly and arrange it over a spread of cannellini bean puree. Top with the crispy roasted Brussels sprouts and delicately add the cooked egg white on the side as a garnish.

  • 8

    Finish with an extra sprinkle of black pepper if desired, 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 the decadence of this slow-braised pork belly paired with crispy roasted Brussels sprouts, accented with a smooth cannellini bean puree and a delicate egg white garnish. A harmonious blend of textures and flavors that invites you to indulge in a satisfying, gourmet experience.

NUTRITION

607kcal
Protein
31g
Fat
40.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

1 cup Brussels Sprouts

0.5 cup Cannellini Beans

1 large Egg White

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 300°F for the braising process and to 425°F for roasting the Brussels sprouts later.

  • 2

    Score the pork belly skin lightly and season with a pinch of salt and pepper. In a heavy pot, sear the pork belly on all sides in 1 teaspoon olive oil until lightly browned.

  • 3

    Add a splash of water or low-sodium broth to the pot, cover, and braise the pork belly in the preheated 300°F oven for about 1.5 to 2 hours until tender.

  • 4

    While the pork belly braises, trim and halve the Brussels sprouts. Toss them with a little olive oil, salt, and pepper, then roast in the 425°F oven for about 20-25 minutes until the edges are crisp and caramelized.

  • 5

    Drain the cannellini beans and blend them lightly with a pinch of salt and a drizzle of olive oil to create a smooth puree.

  • 6

    Lightly cook the egg white by either gently poaching it or scrambling it softly until just set.

  • 7

    To plate, slice the tender pork belly and arrange it over a spread of cannellini bean puree. Top with the crispy roasted Brussels sprouts and delicately add the cooked egg white on the side as a garnish.

  • 8

    Finish with an extra sprinkle of black pepper if desired, and serve immediately.