Crispy 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.

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables

Savor a refined twist on a classic with tender, slow-braised pork belly served beside caramelized roasted root vegetables. This dish is elevated with perfectly poached eggs, a rich nonfat Greek yogurt drizzle, and a sprinkle of nutty hemp seeds, offering a delightful balance of crispy textures, vibrant flavors, and nourishing ingredients.

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NUTRITION

500kcal
Protein
26.8g
Fat
31.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Pork Belly (51g)

0.5 medium Carrot (50g)

0.5 small Parsnip (50g)

2 large Eggs

1/2 cup Nonfat Greek Yogurt (125g)

1 tbsp Hemp Seeds (10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the pork belly in a slow cooker with a splash of water or broth. Slow braise on low heat for 2 to 3 hours until tender, then transfer to a hot pan to crisp the skin for a few minutes on each side.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform sticks. Toss with a little olive oil, salt, and pepper.

  • 5

    Roast the vegetables in the preheated oven for approximately 20-25 minutes until tender and beautifully caramelized.

  • 6

    Poach the eggs in simmering water until the whites are set and the yolks remain soft, about 3-4 minutes.

  • 7

    In a small bowl, whisk the nonfat Greek yogurt with a pinch of salt and optional herbs for extra flavor.

  • 8

    Assemble the dish by plating the crispy pork belly alongside the roasted root vegetables, topping with the poached eggs, and drizzling the yogurt sauce over the top. Finish with a sprinkle of hemp seeds for added texture and nutrition.

Crispy 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.

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Root Vegetables

Savor a refined twist on a classic with tender, slow-braised pork belly served beside caramelized roasted root vegetables. This dish is elevated with perfectly poached eggs, a rich nonfat Greek yogurt drizzle, and a sprinkle of nutty hemp seeds, offering a delightful balance of crispy textures, vibrant flavors, and nourishing ingredients.

NUTRITION

500kcal
Protein
26.8g
Fat
31.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Pork Belly (51g)

0.5 medium Carrot (50g)

0.5 small Parsnip (50g)

2 large Eggs

1/2 cup Nonfat Greek Yogurt (125g)

1 tbsp Hemp Seeds (10g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the pork belly in a slow cooker with a splash of water or broth. Slow braise on low heat for 2 to 3 hours until tender, then transfer to a hot pan to crisp the skin for a few minutes on each side.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform sticks. Toss with a little olive oil, salt, and pepper.

  • 5

    Roast the vegetables in the preheated oven for approximately 20-25 minutes until tender and beautifully caramelized.

  • 6

    Poach the eggs in simmering water until the whites are set and the yolks remain soft, about 3-4 minutes.

  • 7

    In a small bowl, whisk the nonfat Greek yogurt with a pinch of salt and optional herbs for extra flavor.

  • 8

    Assemble the dish by plating the crispy pork belly alongside the roasted root vegetables, topping with the poached eggs, and drizzling the yogurt sauce over the top. Finish with a sprinkle of hemp seeds for added texture and nutrition.