Tender Slow-Braised Pork Belly with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Crispy Roasted Vegetables

Enjoy a balanced plate showcasing succulent, slow-braised pork belly paired with crispy roasted vegetables and protein-boosting egg whites. This dish features rich flavors from tender pork belly contrasted by the natural sweetness of roasted chickpeas and veggies, creating a satisfying meal that's both indulgent and mindful of your nutritional goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

564kcal
Protein
28.7g
Fat
26.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly (85g)

150g Chickpeas

100g Mixed Vegetables (Brussels Sprouts & Carrots)

2 Egg Whites

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the pork belly lightly and season with salt, pepper, and your favorite herbs. Place it in a small Dutch oven with a splash of water or broth.

  • 3

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

  • 4

    While the pork is braising, drain and rinse chickpeas, then toss them with a little olive oil, salt, and pepper. Spread them on a baking sheet.

  • 5

    Cut the Brussels sprouts and carrots into bite-sized pieces, toss with olive oil, salt, and pepper, and combine with the chickpeas on the baking sheet.

  • 6

    Roast the chickpeas and vegetables in the oven for 20-25 minutes, stirring halfway through, until they are crispy on the edges.

  • 7

    Meanwhile, gently whisk the egg whites and cook them in a non-stick pan over medium-low heat until just set, forming a light, airy scramble.

  • 8

    Once the pork belly is tender, remove it from the braising liquid. Optionally, crisp the surface by broiling for an additional 3-5 minutes if desired.

  • 9

    Plate a serving with slices of pork belly, a portion of the roasted chickpeas and vegetables, and the egg white scramble.

  • 10

    Enjoy the medley of textures and flavors in this protein-rich, balanced dinner.

Tender Slow-Braised Pork Belly with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Crispy Roasted Vegetables

Enjoy a balanced plate showcasing succulent, slow-braised pork belly paired with crispy roasted vegetables and protein-boosting egg whites. This dish features rich flavors from tender pork belly contrasted by the natural sweetness of roasted chickpeas and veggies, creating a satisfying meal that's both indulgent and mindful of your nutritional goals.

NUTRITION

564kcal
Protein
28.7g
Fat
26.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly (85g)

150g Chickpeas

100g Mixed Vegetables (Brussels Sprouts & Carrots)

2 Egg Whites

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the pork belly lightly and season with salt, pepper, and your favorite herbs. Place it in a small Dutch oven with a splash of water or broth.

  • 3

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

  • 4

    While the pork is braising, drain and rinse chickpeas, then toss them with a little olive oil, salt, and pepper. Spread them on a baking sheet.

  • 5

    Cut the Brussels sprouts and carrots into bite-sized pieces, toss with olive oil, salt, and pepper, and combine with the chickpeas on the baking sheet.

  • 6

    Roast the chickpeas and vegetables in the oven for 20-25 minutes, stirring halfway through, until they are crispy on the edges.

  • 7

    Meanwhile, gently whisk the egg whites and cook them in a non-stick pan over medium-low heat until just set, forming a light, airy scramble.

  • 8

    Once the pork belly is tender, remove it from the braising liquid. Optionally, crisp the surface by broiling for an additional 3-5 minutes if desired.

  • 9

    Plate a serving with slices of pork belly, a portion of the roasted chickpeas and vegetables, and the egg white scramble.

  • 10

    Enjoy the medley of textures and flavors in this protein-rich, balanced dinner.