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 modern twist on a hearty classic where succulent, slow-braised pork belly meets the natural sweetness of roasted carrots and parsnips. Accented with a perfectly poached egg and a hint of aromatic rosemary and thyme, this dish is designed to be both comforting and nutritious.

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NUTRITION

512kcal
Protein
33.8g
Fat
31.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz trimmed Pork Belly

1 medium Carrot

1 medium Parsnip

1 large Egg (poached)

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Score the fat of the trimmed pork belly lightly with a sharp knife. Season with salt and pepper.

  • 3

    In a heavy skillet over medium-high heat, sear the pork belly on all sides until the exterior is nicely browned. Transfer to a pot with a lid, add a splash of water or low-sodium broth, cover, and let braise on low heat for 1.5 to 2 hours until tender.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform pieces. Toss them in a bowl with olive oil, salt, pepper, and roughly chopped rosemary and thyme.

  • 5

    Spread the root vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and the edges start to crisp.

  • 6

    For the poached egg, bring a small pot of water to a gentle simmer, swirl the water gently, and carefully crack in the egg. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.

  • 7

    Assemble the dish by slicing the tender pork belly into bite-sized pieces, arrange the roasted root vegetables on a plate, and top with the sliced pork belly. Finally, place the poached egg on top, allowing the yolk to enrich the flavors. Garnish with extra rosemary or thyme if desired.

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 modern twist on a hearty classic where succulent, slow-braised pork belly meets the natural sweetness of roasted carrots and parsnips. Accented with a perfectly poached egg and a hint of aromatic rosemary and thyme, this dish is designed to be both comforting and nutritious.

NUTRITION

512kcal
Protein
33.8g
Fat
31.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz trimmed Pork Belly

1 medium Carrot

1 medium Parsnip

1 large Egg (poached)

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Score the fat of the trimmed pork belly lightly with a sharp knife. Season with salt and pepper.

  • 3

    In a heavy skillet over medium-high heat, sear the pork belly on all sides until the exterior is nicely browned. Transfer to a pot with a lid, add a splash of water or low-sodium broth, cover, and let braise on low heat for 1.5 to 2 hours until tender.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform pieces. Toss them in a bowl with olive oil, salt, pepper, and roughly chopped rosemary and thyme.

  • 5

    Spread the root vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and the edges start to crisp.

  • 6

    For the poached egg, bring a small pot of water to a gentle simmer, swirl the water gently, and carefully crack in the egg. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.

  • 7

    Assemble the dish by slicing the tender pork belly into bite-sized pieces, arrange the roasted root vegetables on a plate, and top with the sliced pork belly. Finally, place the poached egg on top, allowing the yolk to enrich the flavors. Garnish with extra rosemary or thyme if desired.