Crispy Slow-Braised Pork Belly with Roasted Asparagus and Poached Egg

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

Crispy Slow-Braised Pork Belly with Roasted Asparagus and Poached Egg

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Asparagus and Poached Egg

Experience a delectable twist on a rich classic: tender, slow-braised pork belly rendered to crispy perfection paired with lightly charred, vibrant asparagus. A perfectly poached egg crowns the dish, adding a velvety texture and bright flavor burst that elevates this comforting meal.

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NUTRITION

539kcal
Protein
34g
Fat
39.8g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Pork Belly

1 cup Asparagus

1 large Egg

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the skin of the pork belly lightly and season with a pinch of salt and black pepper.

  • 3

    Place the pork belly in a small, ovenproof dish. Cover with foil and slow braise in the oven for about 1.5 hours, or until tender.

  • 4

    Once tender, increase the oven temperature to 425°F, remove the foil, and roast for an additional 10-15 minutes to crisp the skin.

  • 5

    While the pork belly is crisping, toss the asparagus in olive oil, salt, and pepper, and roast on a baking sheet in the oven for 10 minutes until lightly charred but still crisp.

  • 6

    Meanwhile, poach the egg in simmering water for about 3-4 minutes for a soft yolk or longer if firmer whites are preferred.

  • 7

    Plate the crispy pork belly alongside the roasted asparagus, and gently place the poached egg on top.

  • 8

    Finish with an extra light drizzle of olive oil and an additional pinch of salt and pepper if desired before serving.

Crispy Slow-Braised Pork Belly with Roasted Asparagus and Poached Egg

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

Crispy Slow-Braised Pork Belly with Roasted Asparagus and Poached Egg

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Asparagus and Poached Egg

Experience a delectable twist on a rich classic: tender, slow-braised pork belly rendered to crispy perfection paired with lightly charred, vibrant asparagus. A perfectly poached egg crowns the dish, adding a velvety texture and bright flavor burst that elevates this comforting meal.

NUTRITION

539kcal
Protein
34g
Fat
39.8g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Pork Belly

1 cup Asparagus

1 large Egg

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Score the skin of the pork belly lightly and season with a pinch of salt and black pepper.

  • 3

    Place the pork belly in a small, ovenproof dish. Cover with foil and slow braise in the oven for about 1.5 hours, or until tender.

  • 4

    Once tender, increase the oven temperature to 425°F, remove the foil, and roast for an additional 10-15 minutes to crisp the skin.

  • 5

    While the pork belly is crisping, toss the asparagus in olive oil, salt, and pepper, and roast on a baking sheet in the oven for 10 minutes until lightly charred but still crisp.

  • 6

    Meanwhile, poach the egg in simmering water for about 3-4 minutes for a soft yolk or longer if firmer whites are preferred.

  • 7

    Plate the crispy pork belly alongside the roasted asparagus, and gently place the poached egg on top.

  • 8

    Finish with an extra light drizzle of olive oil and an additional pinch of salt and pepper if desired before serving.