YOUR SOLIN GENERATED RECIPE
Pork Belly, Tender Slow-Braised, with Crispy Roasted Vegetables
Savor the rich, melt-in-your-mouth slow-braised pork belly paired with a medley of crispy roasted vegetables and a light boost of egg whites. This dish balances indulgence with a clean twist, featuring tender pork belly that’s been slowly braised to perfection, accented by the natural sweetness of roasted carrots, Brussels sprouts, and red onion, all lightly tossed in olive oil and aromatic herbs.
INGREDIENTS
5 oz Pork Belly
4 large Egg Whites
1/2 cup Brussels Sprouts
1 medium Carrot
1/4 medium Red Onion
1 tsp Olive Oil
Herbs & Spices to taste
PREPARATION
Preheat your oven to 400°F.
Begin by scoring the fat on the pork belly lightly and season with salt, pepper, and your chosen herbs.
Place the pork belly in a slow cooker with a splash of water or broth and braise on low heat for 2-3 hours until tender. Alternatively, braise in a covered oven dish at low temperature (275°F) until tender.
While the pork belly is finishing, prepare the vegetables. Cut Brussels sprouts in halves, slice the carrot into sticks, and thinly slice the red onion.
Toss the vegetables with olive oil, salt, pepper, and a pinch of thyme and rosemary. Spread evenly on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes until they become crispy on the edges and tender inside.
In a non-stick pan, lightly scramble the egg whites until just set.
Once the pork belly is tender, turn on a broiler or use a hot pan to sear the fat side for a few minutes until crispy.
Plate a serving portion of the pork belly alongside the crispy roasted vegetables and scrambled egg whites, then garnish with a sprinkle of fresh herbs as desired.