Crispy Slow-Braised Pork Belly with Roasted Root Vegetables and Sautéed Greens

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 Root Vegetables and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables and Sautéed Greens

Savor the rich essence of slow-braised pork belly elevated with a crisp finish, paired with tender roasted root vegetables and vibrant sautéed kale. This dish marries indulgent flavors with a nutritious twist, finishing with a refreshing, protein-packed Greek yogurt drizzle and a hint of hemp seed crunch.

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NUTRITION

579kcal
Protein
32.4g
Fat
41.3g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

55g Pork Belly (raw)

1 Large Egg

1 Egg White

76g Plain Nonfat Greek Yogurt

1 tbsp Hemp Seeds

80g Roasted Carrots & Parsnips

1 cup Kale

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Score the pork belly skin and season lightly with salt and pepper. Place in a slow cooker with a splash of water and your choice of aromatics. Braise on low until tender (about 3-4 hours).

  • 2

    Once braised, increase the oven heat to 425°F. Transfer the pork belly to a baking sheet, and broil for 5-7 minutes until the skin turns crispy.

  • 3

    Chop carrots and parsnips into uniform pieces. Toss with a drizzle of olive oil, salt, and pepper, and roast in the oven at 425°F for about 20-25 minutes until tender and caramelized.

  • 4

    Heat a skillet over medium heat and add the kale. Sauté for 3-4 minutes until wilted; season lightly with salt and a squeeze of lemon if desired.

  • 5

    Prepare the yogurt drizzle by stirring the Greek yogurt. Set aside.

  • 6

    Meanwhile, poach the large egg and separately poach or gently scramble an extra egg white, then combine them for an extra protein boost.

  • 7

    Plate the crispy pork belly alongside the roasted root vegetables and sautéed kale. Top with the poached egg mix, drizzle with yogurt, and sprinkle hemp seeds over the dish.

  • 8

    Serve immediately and enjoy the blend of crispy, savory, and earthy flavors.

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables and Sautéed Greens

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 Root Vegetables and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables and Sautéed Greens

Savor the rich essence of slow-braised pork belly elevated with a crisp finish, paired with tender roasted root vegetables and vibrant sautéed kale. This dish marries indulgent flavors with a nutritious twist, finishing with a refreshing, protein-packed Greek yogurt drizzle and a hint of hemp seed crunch.

NUTRITION

579kcal
Protein
32.4g
Fat
41.3g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

55g Pork Belly (raw)

1 Large Egg

1 Egg White

76g Plain Nonfat Greek Yogurt

1 tbsp Hemp Seeds

80g Roasted Carrots & Parsnips

1 cup Kale

PREPARATION

  • 1

    Score the pork belly skin and season lightly with salt and pepper. Place in a slow cooker with a splash of water and your choice of aromatics. Braise on low until tender (about 3-4 hours).

  • 2

    Once braised, increase the oven heat to 425°F. Transfer the pork belly to a baking sheet, and broil for 5-7 minutes until the skin turns crispy.

  • 3

    Chop carrots and parsnips into uniform pieces. Toss with a drizzle of olive oil, salt, and pepper, and roast in the oven at 425°F for about 20-25 minutes until tender and caramelized.

  • 4

    Heat a skillet over medium heat and add the kale. Sauté for 3-4 minutes until wilted; season lightly with salt and a squeeze of lemon if desired.

  • 5

    Prepare the yogurt drizzle by stirring the Greek yogurt. Set aside.

  • 6

    Meanwhile, poach the large egg and separately poach or gently scramble an extra egg white, then combine them for an extra protein boost.

  • 7

    Plate the crispy pork belly alongside the roasted root vegetables and sautéed kale. Top with the poached egg mix, drizzle with yogurt, and sprinkle hemp seeds over the dish.

  • 8

    Serve immediately and enjoy the blend of crispy, savory, and earthy flavors.