YOUR SOLIN GENERATED RECIPE
Slow-Braised Pork Belly with Crispy Roasted Root Vegetables
Savor a modern twist on a classic slow-braised pork belly paired with a delicate medley of crispy roasted root vegetables. This dish features tender, richly braised pork belly, complemented by a protein-boosting garnish of perfectly poached egg and egg whites, all finished with a refreshing herbed Greek yogurt drizzle and a sprinkle of nutty hemp seeds. A balanced, satisfying meal with layers of flavor, texture and a pleasing aroma that delights the senses.
INGREDIENTS
2 oz Pork Belly, trimmed
1 large Egg (poached)
3 large Egg Whites (poached)
2 tbsp Hemp Seeds
1/4 cup Plain Nonfat Greek Yogurt
1/3 cup Roasted Root Vegetables (Carrot & Parsnip)
PREPARATION
Preheat your oven to 375°F.
Score the skin of the pork belly gently and season lightly with salt and your favorite herbs.
Place the pork belly in a covered braising pan with a splash of water or low-sodium broth. Let it braise in a preheated 300°F oven for about 1.5 to 2 hours until tender.
Once braised, uncover the pork belly and increase the oven temperature to 425°F to crisp the skin for about 10 minutes. Remove and let rest.
Meanwhile, chop carrots and parsnips into bite-sized pieces, toss lightly in olive oil, salt, and pepper, and roast on a baking sheet in the oven at 425°F for about 20 minutes until lightly caramelized and crispy.
Gently poach the whole egg and the egg whites together in simmering water until the whites are set but the yolk remains runny, about 3-4 minutes.
Prepare a quick drizzle by stirring the nonfat Greek yogurt with a pinch of salt, pepper, and fresh herbs of choice.
Plate by slicing the crispy pork belly, arrange a bed of roasted root vegetables, and top with the poached egg and egg whites. Drizzle the herbed Greek yogurt over the top and finish with a sprinkle of hemp seeds.
Serve immediately and enjoy the blend of crispy, tender, and creamy textures.