YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Pork Belly with Balsamic Roasted Brussels Sprouts
Savor the rich, melt-in-your-mouth slow-braised trimmed pork belly, perfectly paired with tangy balsamic roasted Brussels sprouts and crowned with delicate poached eggs. This dish beautifully balances indulgent flavors with a nutritional boost, creating a vibrant plate that's both comforting and energizing.
INGREDIENTS
3.5 ounces trimmed pork belly
1 cup Brussels sprouts
1 tablespoon balsamic vinegar
1 teaspoon olive oil
2 large eggs (poached)
Salt and Pepper (to taste)
1 teaspoon garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Season the trimmed pork belly lightly with salt, pepper, and garlic powder. Place it in a small oven-safe dish with a splash of water and cover tightly with foil. Slowly braise in the oven for about 1.5 to 2 hours until tender.
While the pork belly is braising, trim and halve the Brussels sprouts. Toss them in a bowl with olive oil, balsamic vinegar, salt, pepper, and a pinch garlic powder.
Spread the Brussels sprouts on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are caramelized and tender.
In a small saucepan, gently poach the eggs in simmering water with a dash of vinegar for about 3-4 minutes until the whites are set but the yolks remain runny.
To serve, slice the tender pork belly and plate with a generous helping of balsamic roasted Brussels sprouts. Top the dish with the poached eggs and drizzle any reserved braising juices over the top.
Finish with an extra sprinkle of salt and pepper if desired, and enjoy your balanced, flavorful meal.