YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Pork Belly with Roasted Root Vegetables
Savor the rich and indulgent flavors of slow-braised pork belly paired with beautifully roasted root vegetables, elevated with a delicate poached egg and a tangy dollop of nonfat Greek yogurt. This dish delivers a satisfying harmony of savory depth and bright, earthy sweetness, perfect as a wholesome dinner that's both comforting and balanced.
INGREDIENTS
4 oz Braised Pork Belly
2 poached whole eggs
1 poached egg white
1/4 cup nonfat Greek yogurt
1 medium roasted carrot
1 medium roasted parsnip
PREPARATION
Preheat your oven to 400°F for the roasted vegetables.
Prepare the root vegetables by peeling and cutting the carrot and parsnip into uniform pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the vegetables in the oven for 25-30 minutes until tender and slightly caramelized on the edges.
Meanwhile, slow-braise the pork belly. If pre-cooked, gently reheat the 4 oz portion in a saucepan with a splash of water or broth until warmed through. If cooking from raw, braise it on low heat with aromatic herbs and a little broth for 2-3 hours until tender, then slice into a serving portion.
In a small pan, poach the 2 whole eggs and the extra egg white until the whites are set but the yolks remain runny.
To assemble, plate the pork belly alongside the roasted root vegetables. Top the pork belly with the poached eggs, and serve with a side of nonfat Greek yogurt as a tangy accompaniment.
Finish with a light seasoning of salt and pepper to taste, and enjoy this balanced, hearty dish.