YOUR SOLIN GENERATED RECIPE
Crispy Roasted Pork Belly with Roasted Root Vegetables and Egg White Base
A savory dish featuring crispy pork belly bits artfully paired with tender, roasted root vegetables and a light, protein-packed egg white base. Enhanced with roasted chickpeas for an extra protein boost and subtle herb notes, this meal delivers a satisfying crunch and heartwarming, rustic flavors.
INGREDIENTS
40g Pork Belly
125g Cooked Chickpeas
50g Carrot
50g Parsnip
5 Egg Whites
1 tsp Olive Oil
1 sprig Fresh Rosemary
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Dice the pork belly into small bite-size pieces. Lay them on a baking sheet lined with parchment paper, season with salt, pepper, and a light drizzle of olive oil. Roast until crispy, about 20-25 minutes.
Meanwhile, peel and cut the carrots and parsnips into uniform chunks. Toss with a bit of olive oil, salt, pepper, and finely chopped rosemary. Spread them on a separate baking sheet and roast for 25-30 minutes until tender and caramelized.
In a mixing bowl, combine the cooked chickpeas with a pinch of salt and pepper; spread them on a baking sheet and roast for the last 10 minutes of the vegetables’ cooking time to crisp slightly.
For the egg white base, whisk the egg whites lightly. In a nonstick skillet over medium heat, pour the egg whites and cook gently into a soft scramble, folding occasionally.
To assemble, plate the egg white scramble as the base, arrange the roasted root vegetables and chickpeas over it, and top with the crispy roasted pork belly bits.
Finish with an extra sprinkle of fresh rosemary, and season with salt and pepper to taste before serving.