Crispy Slow-Braised Pork Belly with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Vegetables

Enjoy a sumptuous dish featuring tender, slow-braised pork belly with a perfectly crispy finish, paired with a colorful medley of roasted vegetables. Each bite offers a delightful contrast of rich, crispy meat and lightly caramelized vegetables, making this dish a balanced and flavorful experience ideal for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

406kcal
Protein
34.7g
Fat
27g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly

1/2 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic, minced

1 sprig Fresh Rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Score the skin of the pork belly lightly and season all sides with salt and pepper.

  • 3

    In a heavy skillet over medium-low heat, place the pork belly skin side down to slowly render out fat and achieve initial crispiness, about 5-7 minutes.

  • 4

    Add minced garlic and a sprig of rosemary to the skillet for aromatic infusion.

  • 5

    Transfer the pork belly to a covered baking dish and braise in the preheated oven for 60 minutes at 300°F to become tender.

  • 6

    Meanwhile, chop broccoli, carrots, and red bell pepper. Toss with olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven at 400°F for about 20 minutes until they are tender and lightly caramelized.

  • 8

    Once the pork belly is braised, increase the oven temperature to 425°F and return the pork belly to crisp up the skin for an additional 10 minutes.

  • 9

    Slice the pork belly and plate it alongside the roasted vegetables. Serve warm and enjoy the rich, crispy textures.

Crispy Slow-Braised Pork Belly with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Vegetables

Enjoy a sumptuous dish featuring tender, slow-braised pork belly with a perfectly crispy finish, paired with a colorful medley of roasted vegetables. Each bite offers a delightful contrast of rich, crispy meat and lightly caramelized vegetables, making this dish a balanced and flavorful experience ideal for a satisfying dinner.

NUTRITION

406kcal
Protein
34.7g
Fat
27g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly

1/2 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic, minced

1 sprig Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Score the skin of the pork belly lightly and season all sides with salt and pepper.

  • 3

    In a heavy skillet over medium-low heat, place the pork belly skin side down to slowly render out fat and achieve initial crispiness, about 5-7 minutes.

  • 4

    Add minced garlic and a sprig of rosemary to the skillet for aromatic infusion.

  • 5

    Transfer the pork belly to a covered baking dish and braise in the preheated oven for 60 minutes at 300°F to become tender.

  • 6

    Meanwhile, chop broccoli, carrots, and red bell pepper. Toss with olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven at 400°F for about 20 minutes until they are tender and lightly caramelized.

  • 8

    Once the pork belly is braised, increase the oven temperature to 425°F and return the pork belly to crisp up the skin for an additional 10 minutes.

  • 9

    Slice the pork belly and plate it alongside the roasted vegetables. Serve warm and enjoy the rich, crispy textures.