Tender Slow-Braised Pork Belly with Sautéed Greens

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

Tender Slow-Braised Pork Belly with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Sautéed Greens

Enjoy melt-in-your-mouth pork belly slow-braised to perfection and served atop a bed of sautéed kale and creamy cannellini beans. This dish balances rich, savory flavors with the fresh, slightly bitter crunch of greens, creating a comforting yet vibrant meal.

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NUTRITION

518kcal
Protein
36.9g
Fat
33.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

1 cup chopped Kale

1/4 cup Cannellini Beans

1 tsp Olive Oil

1 garlic clove

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Score the pork belly lightly on the fat side and season generously with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and sear the pork belly on all sides until browned to render some fat.

  • 3

    Transfer the seared pork belly to a slow cooker. Add a smashed garlic clove, and cover. Slow braise on low for 2-3 hours until tender.

  • 4

    While the pork belly is braising, heat olive oil in a large pan over medium heat. Sauté a minced garlic clove for extra flavor, then add the chopped kale and a pinch of salt.

  • 5

    Cook the kale until it has wilted slightly, then stir in the cannellini beans, allowing them to warm through and meld with the greens.

  • 6

    Once the pork belly is tender, slice it into serving portions. Plate the sautéed greens as a bed and arrange the sliced pork belly on top.

  • 7

    Finish with an extra crack of black pepper and serve immediately.

Tender Slow-Braised Pork Belly with Sautéed Greens

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

Tender Slow-Braised Pork Belly with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Sautéed Greens

Enjoy melt-in-your-mouth pork belly slow-braised to perfection and served atop a bed of sautéed kale and creamy cannellini beans. This dish balances rich, savory flavors with the fresh, slightly bitter crunch of greens, creating a comforting yet vibrant meal.

NUTRITION

518kcal
Protein
36.9g
Fat
33.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly

1 cup chopped Kale

1/4 cup Cannellini Beans

1 tsp Olive Oil

1 garlic clove

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Score the pork belly lightly on the fat side and season generously with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and sear the pork belly on all sides until browned to render some fat.

  • 3

    Transfer the seared pork belly to a slow cooker. Add a smashed garlic clove, and cover. Slow braise on low for 2-3 hours until tender.

  • 4

    While the pork belly is braising, heat olive oil in a large pan over medium heat. Sauté a minced garlic clove for extra flavor, then add the chopped kale and a pinch of salt.

  • 5

    Cook the kale until it has wilted slightly, then stir in the cannellini beans, allowing them to warm through and meld with the greens.

  • 6

    Once the pork belly is tender, slice it into serving portions. Plate the sautéed greens as a bed and arrange the sliced pork belly on top.

  • 7

    Finish with an extra crack of black pepper and serve immediately.