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 the rich, comforting flavors of slow-braised pork belly paired with golden roasted root vegetables. Enhanced with a vibrant medley of tender lentils and a perfectly poached egg with an added egg white boost, this dish is designed to deliver a satisfying balance of indulgence and lean protein, all within a calorie-conscious framework.

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NUTRITION

571kcal
Protein
31.1g
Fat
30.7g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

50g Pork Belly

1 large Egg (Whole)

1 Egg White

0.75 cup Cooked Lentils

1 serving Mixed Roasted Root Vegetables

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C) and set the roasting pan inside to warm.

  • 2

    Score the pork belly lightly and season with salt, pepper, and any preferred herbs. Sear it in a hot oven-safe skillet over medium-high heat until browned on all sides.

  • 3

    Add a splash of water or low-sodium broth, cover the skillet, and transfer it to the oven. Slow-braise the pork belly at 300°F for about 1.5 to 2 hours until it becomes very tender.

  • 4

    While the pork belly is braising, toss chopped carrots and parsnips with a drizzle of olive oil, salt, and pepper. Roast them on a baking sheet at 400°F (200°C) for 25-30 minutes until tender and caramelized.

  • 5

    Prepare the cooked lentils if not already made. Warm them gently on the stovetop with a pinch of salt and a dash of olive oil.

  • 6

    In a small saucepan, gently poach the whole egg along with an additional egg white. Alternatively, cook the egg white separately until just set.

  • 7

    Plate a serving of warm lentils topped with the roasted root vegetables. Slice or arrange the slow-braised pork belly on top, and crown the dish with the poached egg and extra egg white.

  • 8

    Finish with a sprinkle of fresh herbs, such as parsley or thyme, and serve immediately.

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 the rich, comforting flavors of slow-braised pork belly paired with golden roasted root vegetables. Enhanced with a vibrant medley of tender lentils and a perfectly poached egg with an added egg white boost, this dish is designed to deliver a satisfying balance of indulgence and lean protein, all within a calorie-conscious framework.

NUTRITION

571kcal
Protein
31.1g
Fat
30.7g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

50g Pork Belly

1 large Egg (Whole)

1 Egg White

0.75 cup Cooked Lentils

1 serving Mixed Roasted Root Vegetables

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C) and set the roasting pan inside to warm.

  • 2

    Score the pork belly lightly and season with salt, pepper, and any preferred herbs. Sear it in a hot oven-safe skillet over medium-high heat until browned on all sides.

  • 3

    Add a splash of water or low-sodium broth, cover the skillet, and transfer it to the oven. Slow-braise the pork belly at 300°F for about 1.5 to 2 hours until it becomes very tender.

  • 4

    While the pork belly is braising, toss chopped carrots and parsnips with a drizzle of olive oil, salt, and pepper. Roast them on a baking sheet at 400°F (200°C) for 25-30 minutes until tender and caramelized.

  • 5

    Prepare the cooked lentils if not already made. Warm them gently on the stovetop with a pinch of salt and a dash of olive oil.

  • 6

    In a small saucepan, gently poach the whole egg along with an additional egg white. Alternatively, cook the egg white separately until just set.

  • 7

    Plate a serving of warm lentils topped with the roasted root vegetables. Slice or arrange the slow-braised pork belly on top, and crown the dish with the poached egg and extra egg white.

  • 8

    Finish with a sprinkle of fresh herbs, such as parsley or thyme, and serve immediately.