Crispy Slow-Braised Pork Belly with Roasted Vegetables

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

Crispy Slow-Braised Pork Belly with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Vegetables

Enjoy a luscious plate of crispy slow-braised pork belly paired with a medley of roasted vegetables, topped with a perfectly cooked egg combination for an extra protein boost. This dish offers a delightful balance of savory pork, tender veggies, and a delicate egg finish, making it a satisfying and nourishing meal.

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NUTRITION

464kcal
Protein
36.2g
Fat
30.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

1 Whole Egg

2 Large Egg Whites

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup diced Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the diced zucchini, red bell pepper, and red onion on a baking sheet. Drizzle with olive oil, sprinkle a pinch of salt and pepper, and toss to coat evenly.

  • 3

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

  • 4

    Meanwhile, reheat the pre-slow braised pork belly in a skillet over medium heat. Cook until the surface crisps up, about 3-4 minutes per side.

  • 5

    In a separate small pan, lightly scramble or poach 1 whole egg along with 2 egg whites, ensuring they remain soft and slightly runny if desired.

  • 6

    Plate the crispy pork belly and arrange the roasted vegetables alongside.

  • 7

    Top the pork belly with the cooked eggs, and serve immediately.

Crispy Slow-Braised Pork Belly with Roasted Vegetables

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

Crispy Slow-Braised Pork Belly with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Vegetables

Enjoy a luscious plate of crispy slow-braised pork belly paired with a medley of roasted vegetables, topped with a perfectly cooked egg combination for an extra protein boost. This dish offers a delightful balance of savory pork, tender veggies, and a delicate egg finish, making it a satisfying and nourishing meal.

NUTRITION

464kcal
Protein
36.2g
Fat
30.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

1 Whole Egg

2 Large Egg Whites

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup diced Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the diced zucchini, red bell pepper, and red onion on a baking sheet. Drizzle with olive oil, sprinkle a pinch of salt and pepper, and toss to coat evenly.

  • 3

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

  • 4

    Meanwhile, reheat the pre-slow braised pork belly in a skillet over medium heat. Cook until the surface crisps up, about 3-4 minutes per side.

  • 5

    In a separate small pan, lightly scramble or poach 1 whole egg along with 2 egg whites, ensuring they remain soft and slightly runny if desired.

  • 6

    Plate the crispy pork belly and arrange the roasted vegetables alongside.

  • 7

    Top the pork belly with the cooked eggs, and serve immediately.