Tender Slow-Braised Pork Belly with Crispy Roasted Root Vegetables

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

Tender Slow-Braised Pork Belly with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Crispy Roasted Root Vegetables

Enjoy a decadent yet balanced plate featuring slow-braised, lean-trimmed pork belly that melts in your mouth, paired with a medley of crispy roasted root vegetables infused with aromatic garlic and herbs. This dish offers a satisfyingly rich flavor profile with a delightful contrast of tender meat and crunchy vegetables, perfect for a nourishing dinner.

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NUTRITION

546kcal
Protein
34.9g
Fat
32.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

200g lean-trimmed pork belly, braised

100g carrot, sliced

50g parsnip, sliced

50g red onion, quartered

2 garlic cloves, minced

1 tsp olive oil

2 sprigs fresh thyme

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the pork belly by trimming excess fat. Season it lightly with salt and pepper.

  • 3

    If not pre-braised, slow braise the pork belly in a covered Dutch oven with a splash of water and a sprig of thyme at 300°F (150°C) for 2 to 2.5 hours until tender. Once finished, let it cool slightly and slice into serving portions.

  • 4

    Meanwhile, prepare the vegetables by tossing sliced carrots, parsnips, and red onion with minced garlic, olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until they are tender and crispy on the edges, stirring halfway through.

  • 6

    Plate a portion of the sliced pork belly alongside a generous serving of the roasted vegetables. Garnish with an extra thyme sprig if desired, and serve warm.

Tender Slow-Braised Pork Belly with Crispy Roasted Root Vegetables

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

Tender Slow-Braised Pork Belly with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Crispy Roasted Root Vegetables

Enjoy a decadent yet balanced plate featuring slow-braised, lean-trimmed pork belly that melts in your mouth, paired with a medley of crispy roasted root vegetables infused with aromatic garlic and herbs. This dish offers a satisfyingly rich flavor profile with a delightful contrast of tender meat and crunchy vegetables, perfect for a nourishing dinner.

NUTRITION

546kcal
Protein
34.9g
Fat
32.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

200g lean-trimmed pork belly, braised

100g carrot, sliced

50g parsnip, sliced

50g red onion, quartered

2 garlic cloves, minced

1 tsp olive oil

2 sprigs fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the pork belly by trimming excess fat. Season it lightly with salt and pepper.

  • 3

    If not pre-braised, slow braise the pork belly in a covered Dutch oven with a splash of water and a sprig of thyme at 300°F (150°C) for 2 to 2.5 hours until tender. Once finished, let it cool slightly and slice into serving portions.

  • 4

    Meanwhile, prepare the vegetables by tossing sliced carrots, parsnips, and red onion with minced garlic, olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until they are tender and crispy on the edges, stirring halfway through.

  • 6

    Plate a portion of the sliced pork belly alongside a generous serving of the roasted vegetables. Garnish with an extra thyme sprig if desired, and serve warm.