Slow-Braised Pork Belly with Roasted Root Vegetables

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

Slow-Braised Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Pork Belly with Roasted Root Vegetables

Savor the rich, melt-in-your-mouth slow-braised pork belly paired with a colorful medley of roasted root vegetables, finished with a refreshing dollop of nonfat Greek yogurt. This dish offers a comforting balance of savory and earthy flavors, perfect for an indulgent yet nutritious meal.

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NUTRITION

552kcal
Protein
34.7g
Fat
34.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Belly (braised)

1.5 medium Carrots (≈100g)

1 small Parsnip (≈50g)

1 small Beet (≈50g)

50g Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the pork belly skin lightly with a sharp knife and season with salt and pepper.

  • 3

    Place the pork belly in a heavy, oven-safe pot along with a splash of water or broth. Cover and braise in the oven for about 1.5 to 2 hours, until tender and the fat has rendered.

  • 4

    While the pork belly braises, peel and chop the carrots, parsnip, and beet into uniform bite-sized pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.

  • 6

    Once the pork belly is done, remove it from the braising liquid and let it rest for a few minutes before slicing.

  • 7

    Plate a serving portion of sliced pork belly alongside a generous heap of roasted root vegetables.

  • 8

    Add a small dollop of nonfat Greek yogurt on the side to provide a tangy contrast to the rich pork.

  • 9

    Serve warm and enjoy your balanced, gourmet meal.

Slow-Braised Pork Belly with Roasted Root Vegetables

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

Slow-Braised Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Pork Belly with Roasted Root Vegetables

Savor the rich, melt-in-your-mouth slow-braised pork belly paired with a colorful medley of roasted root vegetables, finished with a refreshing dollop of nonfat Greek yogurt. This dish offers a comforting balance of savory and earthy flavors, perfect for an indulgent yet nutritious meal.

NUTRITION

552kcal
Protein
34.7g
Fat
34.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Belly (braised)

1.5 medium Carrots (≈100g)

1 small Parsnip (≈50g)

1 small Beet (≈50g)

50g Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the pork belly skin lightly with a sharp knife and season with salt and pepper.

  • 3

    Place the pork belly in a heavy, oven-safe pot along with a splash of water or broth. Cover and braise in the oven for about 1.5 to 2 hours, until tender and the fat has rendered.

  • 4

    While the pork belly braises, peel and chop the carrots, parsnip, and beet into uniform bite-sized pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.

  • 6

    Once the pork belly is done, remove it from the braising liquid and let it rest for a few minutes before slicing.

  • 7

    Plate a serving portion of sliced pork belly alongside a generous heap of roasted root vegetables.

  • 8

    Add a small dollop of nonfat Greek yogurt on the side to provide a tangy contrast to the rich pork.

  • 9

    Serve warm and enjoy your balanced, gourmet meal.