YOUR SOLIN GENERATED RECIPE
Slow-Braised Pork Belly with Roasted Root Vegetables
Indulge in this rich, savory dish featuring tender, slow-braised pork belly paired with lightly caramelized roasted root vegetables. Elevated with a delicate poached egg element and a bright Greek yogurt drizzle, every bite offers a balance of deep umami flavors and a subtle, herbaceous finish.
INGREDIENTS
2 oz trimmed Pork Belly (56g)
2 Whole Eggs
2 Egg Whites
1/4 cup Nonfat Greek Yogurt
1/4 cup White Beans
1/2 cup Mixed Root Vegetables (Carrots & Parsnips)
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 300°F for slow braising and 425°F later for roasting the vegetables.
Season the trimmed pork belly with salt, pepper, chopped rosemary, thyme, and minced garlic. Sear the pork belly in a hot, ovenproof skillet until all sides are lightly browned.
Cover the skillet with a lid or foil and transfer to the oven. Braise the pork belly at 300°F for about 90 minutes until it is tender and flavorful.
While the pork belly is braising, prepare the root vegetables by tossing the diced carrots and parsnips with a pinch of salt, pepper, and a drizzle of olive oil. Roast them at 425°F for 20-25 minutes until they are caramelized and tender.
In a small saucepan, gently poach the 2 whole eggs and 2 egg whites in simmering water until the whites are set but the yolks remain runny, about 3-4 minutes. Remove carefully.
For a finishing touch, lightly mix the nonfat Greek yogurt with the white beans to create a creamy yet protein-boosting drizzle.
Assemble the dish by slicing or shredding the slow-braised pork belly, then arrange it on a plate alongside the roasted root vegetables. Top with the poached eggs and drizzle the yogurt-bean sauce over the ensemble.
Garnish with additional fresh herbs as desired and serve warm.