Crispy Slow-Braised Pork Belly with Sautéed Greens

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

Crispy Slow-Braised Pork Belly with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Sautéed Greens

Savor the satisfying fusion of tender, slow-braised pork belly with perfectly crisped edges, paired with lightly sautéed fresh kale and a delicate protein boost from eggs and white beans. This hearty yet balanced dish delivers a burst of rich flavors and textures, making each bite both comforting and vibrant.

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NUTRITION

562kcal
Protein
32g
Fat
37.6g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly, trimmed

2 Whole Eggs

1 Egg White

1/3 cup White Beans (cooked)

1 cup Kale

1 tsp Extra Virgin Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 275°F. Pat the pork belly dry and score the skin lightly. Season with salt, pepper, and a little minced garlic.

  • 2

    Place the pork belly in an oven-safe dish, cover loosely with foil, and slow braise for about 2 hours until tender.

  • 3

    Once tender, remove the foil and increase the oven temperature to 425°F to allow the skin to crisp up for an additional 15-20 minutes.

  • 4

    While the pork belly is finishing, heat a nonstick skillet over medium heat and add the olive oil. Add the kale and a pinch of salt and sauté until wilted and bright green, about 3-4 minutes.

  • 5

    In a separate small pan, gently poach or fry the eggs as desired (using 2 whole eggs and 1 egg white) to add an extra protein boost without overwhelming the dish.

  • 6

    Warm the white beans in a small saucepan over low heat with a dash of pepper, stirring occasionally.

  • 7

    To plate, arrange the sautéed kale as a bed, add the crispy pork belly pieces on top, and then nestle the eggs and warmed white beans alongside. Serve immediately and enjoy the blend of crispy, tender, and vibrant flavors.

Crispy Slow-Braised Pork Belly with Sautéed Greens

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

Crispy Slow-Braised Pork Belly with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Sautéed Greens

Savor the satisfying fusion of tender, slow-braised pork belly with perfectly crisped edges, paired with lightly sautéed fresh kale and a delicate protein boost from eggs and white beans. This hearty yet balanced dish delivers a burst of rich flavors and textures, making each bite both comforting and vibrant.

NUTRITION

562kcal
Protein
32g
Fat
37.6g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly, trimmed

2 Whole Eggs

1 Egg White

1/3 cup White Beans (cooked)

1 cup Kale

1 tsp Extra Virgin Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 275°F. Pat the pork belly dry and score the skin lightly. Season with salt, pepper, and a little minced garlic.

  • 2

    Place the pork belly in an oven-safe dish, cover loosely with foil, and slow braise for about 2 hours until tender.

  • 3

    Once tender, remove the foil and increase the oven temperature to 425°F to allow the skin to crisp up for an additional 15-20 minutes.

  • 4

    While the pork belly is finishing, heat a nonstick skillet over medium heat and add the olive oil. Add the kale and a pinch of salt and sauté until wilted and bright green, about 3-4 minutes.

  • 5

    In a separate small pan, gently poach or fry the eggs as desired (using 2 whole eggs and 1 egg white) to add an extra protein boost without overwhelming the dish.

  • 6

    Warm the white beans in a small saucepan over low heat with a dash of pepper, stirring occasionally.

  • 7

    To plate, arrange the sautéed kale as a bed, add the crispy pork belly pieces on top, and then nestle the eggs and warmed white beans alongside. Serve immediately and enjoy the blend of crispy, tender, and vibrant flavors.