Tender Slow-Braised Pork Belly with 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

Savor a unique twist on comfort food with tender slow-braised pork belly paired with sweet and earthy roasted root vegetables, accented by a delicate poached egg white. This harmonious dish balances rich flavors and satisfying textures, making it both indulgent and wholesome.

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NUTRITION

517kcal
Protein
31.6g
Fat
27.7g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Pork Belly

½ cup White Beans

1 cup Mixed Root Vegetables (Carrot & Parsnip)

1 large Egg White

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the pork belly lightly and season with salt and pepper. Heat a skillet over medium-high heat to sear the pork belly on all sides until golden brown.

  • 3

    Transfer the seared pork belly to a deep oven-safe pot. Add a splash of water or broth, cover, and slow braise in the oven for about 1.5 to 2 hours until tender.

  • 4

    Meanwhile, chop carrots and parsnips into even pieces, toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast in the oven for about 25-30 minutes until tender and caramelized.

  • 5

    In a small saucepan, gently poach the egg white by simmering it in water for about 2-3 minutes until set. Alternatively, lightly whisk and cook in a non-stick pan.

  • 6

    Warm the white beans in a small pot over low heat, seasoning with a pinch of salt and pepper.

  • 7

    To plate, slice the tender pork belly and arrange alongside a portion of roasted root vegetables and warmed white beans. Top the pork belly with the poached egg white for an added delicate texture.

  • 8

    Serve immediately and enjoy the blend of savory, sweet, and hearty flavors.

Tender Slow-Braised Pork Belly with 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Root Vegetables

Savor a unique twist on comfort food with tender slow-braised pork belly paired with sweet and earthy roasted root vegetables, accented by a delicate poached egg white. This harmonious dish balances rich flavors and satisfying textures, making it both indulgent and wholesome.

NUTRITION

517kcal
Protein
31.6g
Fat
27.7g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Pork Belly

½ cup White Beans

1 cup Mixed Root Vegetables (Carrot & Parsnip)

1 large Egg White

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the pork belly lightly and season with salt and pepper. Heat a skillet over medium-high heat to sear the pork belly on all sides until golden brown.

  • 3

    Transfer the seared pork belly to a deep oven-safe pot. Add a splash of water or broth, cover, and slow braise in the oven for about 1.5 to 2 hours until tender.

  • 4

    Meanwhile, chop carrots and parsnips into even pieces, toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast in the oven for about 25-30 minutes until tender and caramelized.

  • 5

    In a small saucepan, gently poach the egg white by simmering it in water for about 2-3 minutes until set. Alternatively, lightly whisk and cook in a non-stick pan.

  • 6

    Warm the white beans in a small pot over low heat, seasoning with a pinch of salt and pepper.

  • 7

    To plate, slice the tender pork belly and arrange alongside a portion of roasted root vegetables and warmed white beans. Top the pork belly with the poached egg white for an added delicate texture.

  • 8

    Serve immediately and enjoy the blend of savory, sweet, and hearty flavors.