Crispy Roasted Pork Belly with Roasted Root Vegetables

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

Crispy Roasted Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Pork Belly with Roasted Root Vegetables

Enjoy a savory plate featuring crispy roasted pork belly paired with tender roasted root vegetables. Enhanced with a silky poached egg and a refreshing Greek yogurt herb dip, this dish offers an exciting mix of textures and flavors that blend rich, crispy pork with the natural sweetness of root vegetables and the bright, tangy kick of herbed yogurt.

Try 3 days free, then $12.99 / mo.

NUTRITION

578kcal
Protein
27.7g
Fat
42.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

60 g Pork Belly

75 g Carrot

75 g Parsnip

1 large Egg

150 g Nonfat Greek Yogurt

2 tbsp Mixed Fresh Herbs

1 Garlic Clove

1 tsp Lemon Juice

1 tsp Olive Oil

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Score the skin of the pork belly lightly and season with salt and pepper.

  • 3

    Place the pork belly on a baking sheet lined with parchment paper. Roast in the oven for approximately 25-30 minutes until the skin is crispy and the fat has rendered.

  • 4

    While the pork belly roasts, peel and chop the carrots and parsnips into uniform bite-sized pieces. Toss them in olive oil, salt, and pepper, and spread them on a separate baking sheet.

  • 5

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Prepare a small pot of simmering water and gently poach the egg until the white is set and yolk remains soft, about 3-4 minutes.

  • 7

    For the herb dip, combine nonfat Greek yogurt with minced garlic, lemon juice, and chopped mixed fresh herbs. Season with a pinch of salt and pepper.

  • 8

    Plate the roasted vegetables and arrange the crispy pork belly atop them. Place the poached egg on the side and serve with a dollop of the herb yogurt dip.

Crispy Roasted Pork Belly with Roasted Root Vegetables

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

Crispy Roasted Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Pork Belly with Roasted Root Vegetables

Enjoy a savory plate featuring crispy roasted pork belly paired with tender roasted root vegetables. Enhanced with a silky poached egg and a refreshing Greek yogurt herb dip, this dish offers an exciting mix of textures and flavors that blend rich, crispy pork with the natural sweetness of root vegetables and the bright, tangy kick of herbed yogurt.

NUTRITION

578kcal
Protein
27.7g
Fat
42.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

60 g Pork Belly

75 g Carrot

75 g Parsnip

1 large Egg

150 g Nonfat Greek Yogurt

2 tbsp Mixed Fresh Herbs

1 Garlic Clove

1 tsp Lemon Juice

1 tsp Olive Oil

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Score the skin of the pork belly lightly and season with salt and pepper.

  • 3

    Place the pork belly on a baking sheet lined with parchment paper. Roast in the oven for approximately 25-30 minutes until the skin is crispy and the fat has rendered.

  • 4

    While the pork belly roasts, peel and chop the carrots and parsnips into uniform bite-sized pieces. Toss them in olive oil, salt, and pepper, and spread them on a separate baking sheet.

  • 5

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    Prepare a small pot of simmering water and gently poach the egg until the white is set and yolk remains soft, about 3-4 minutes.

  • 7

    For the herb dip, combine nonfat Greek yogurt with minced garlic, lemon juice, and chopped mixed fresh herbs. Season with a pinch of salt and pepper.

  • 8

    Plate the roasted vegetables and arrange the crispy pork belly atop them. Place the poached egg on the side and serve with a dollop of the herb yogurt dip.