Tender Slow-Braised Pork Belly with Herb Roasted Vegetables

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

Tender Slow-Braised Pork Belly with Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Herb Roasted Vegetables

Enjoy this hearty dish featuring tender slow-braised pork belly served atop a vibrant medley of herb-roasted Brussels sprouts, carrots, and white beans, crowned with a perfectly poached egg for an extra boost of protein and richness. A balanced, rustic plate that delights with savory, aromatic flavors and a satisfying texture in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

527kcal
Protein
33.1g
Fat
35.7g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly

2 Large Eggs

1 cup Brussels Sprouts

1/2 cup sliced Carrots

1/4 cup Cannellini Beans

2 tbsp Fresh Herbs (Rosemary, Thyme)

2 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Score the pork belly lightly, season with salt and pepper, and sear in a hot skillet until all sides are browned. Transfer to a covered baking dish with a splash of water.

  • 3

    Slow-braise the pork belly in the oven for about 1.5 to 2 hours until tender.

  • 4

    Meanwhile, toss Brussels sprouts and carrots with olive oil, chopped garlic, fresh herbs, salt, and pepper. Spread evenly on a baking sheet.

  • 5

    Roast the vegetables in the oven for 20-25 minutes, stirring once, until they are tender and slightly caramelized.

  • 6

    Lightly warm the cannellini beans and stir them into the roasted vegetables during the last 5 minutes of cooking.

  • 7

    In a small pot, bring water to a gentle simmer and poach the eggs until the whites are set and yolks remain runny, about 3-4 minutes.

  • 8

    Slice the braised pork belly into serving portions and plate with a generous serving of the herb roasted vegetables and beans.

  • 9

    Top the dish with the poached eggs, drizzle any pan juices over the top, and serve immediately.

Tender Slow-Braised Pork Belly with Herb Roasted Vegetables

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

Tender Slow-Braised Pork Belly with Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Herb Roasted Vegetables

Enjoy this hearty dish featuring tender slow-braised pork belly served atop a vibrant medley of herb-roasted Brussels sprouts, carrots, and white beans, crowned with a perfectly poached egg for an extra boost of protein and richness. A balanced, rustic plate that delights with savory, aromatic flavors and a satisfying texture in every bite.

NUTRITION

527kcal
Protein
33.1g
Fat
35.7g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly

2 Large Eggs

1 cup Brussels Sprouts

1/2 cup sliced Carrots

1/4 cup Cannellini Beans

2 tbsp Fresh Herbs (Rosemary, Thyme)

2 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Score the pork belly lightly, season with salt and pepper, and sear in a hot skillet until all sides are browned. Transfer to a covered baking dish with a splash of water.

  • 3

    Slow-braise the pork belly in the oven for about 1.5 to 2 hours until tender.

  • 4

    Meanwhile, toss Brussels sprouts and carrots with olive oil, chopped garlic, fresh herbs, salt, and pepper. Spread evenly on a baking sheet.

  • 5

    Roast the vegetables in the oven for 20-25 minutes, stirring once, until they are tender and slightly caramelized.

  • 6

    Lightly warm the cannellini beans and stir them into the roasted vegetables during the last 5 minutes of cooking.

  • 7

    In a small pot, bring water to a gentle simmer and poach the eggs until the whites are set and yolks remain runny, about 3-4 minutes.

  • 8

    Slice the braised pork belly into serving portions and plate with a generous serving of the herb roasted vegetables and beans.

  • 9

    Top the dish with the poached eggs, drizzle any pan juices over the top, and serve immediately.