YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Pork Belly with Roasted Carrots and Brussels Sprouts
Enjoy a refined twist on classic pork belly with ultra-tender, slow-braised pork belly paired with sweet roasted carrots and crispy Brussels sprouts. Finished with a light quinoa base, a perfectly poached egg, and a tangy drizzle of nonfat Greek yogurt and Parmesan, this dish delivers a harmonious blend of flavors and textures while fitting within your nutritional goals.
INGREDIENTS
3 ounces Pork Belly
1 medium Carrot
1 cup Brussels Sprouts
1/3 cup Cooked Quinoa
1 Poached Egg
2 tbsp Grated Parmesan Cheese
1/4 cup Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 375°F.
Score the pork belly lightly with a knife. Place it in a pot with a splash of water and your preferred herbs, then slow-braise over low heat for 1.5 to 2 hours until tender. Once done, let it rest and then slice into bite-sized pieces.
While the pork belly is braising, peel and cut the carrot into sticks and trim the Brussels sprouts, halving them. Toss the vegetables lightly in olive oil, salt, and pepper.
Spread the carrots and Brussels sprouts on a baking tray and roast in the oven for about 20-25 minutes until they are tender and edges are slightly caramelized.
Cook quinoa according to package instructions until fluffy. Use about 1/3 cup cooked quinoa per serving.
Poach an egg to your desired doneness.
To plate, layer the quinoa as a base, add the roasted vegetables, and arrange the slow-braised pork belly on top.
Top the dish with the poached egg, then drizzle with nonfat Greek yogurt and sprinkle grated Parmesan cheese for added creaminess and flavor.
Serve immediately and enjoy a balanced meal that perfectly meets your nutritional goals.