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

Enjoy a hearty and refined dish that balances the rich, melt-in-your-mouth flavor of slow-braised pork belly with the earthy sweetness of roasted root vegetables, brightened by a cool, protein-packed Greek yogurt drizzle and a side of creamy white beans.

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NUTRITION

590kcal
Protein
31.8g
Fat
32.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly

1/2 cup White Beans (cooked, no salt added)

1 cup Mixed Root Vegetables (Carrots & Parsnips)

3/4 cup Nonfat Greek Yogurt

2 cloves Garlic

1 tbsp Fresh Thyme

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the pork belly with salt, pepper, minced garlic, and fresh thyme. In a heavy skillet or Dutch oven, sear the pork belly on all sides over medium-high heat until lightly browned.

  • 3

    Add a splash of water or low-sodium broth, cover, and let the pork belly slow-braise on low heat for about 45 minutes until tender.

  • 4

    While the pork belly braises, chop the carrots and parsnips into uniform pieces. Toss them with olive oil, salt, and pepper and spread them on a baking sheet. Roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 5

    Gently warm the white beans in a small saucepan with a pinch of salt and a drizzle of water, stirring occasionally.

  • 6

    Prepare the Greek yogurt drizzle by stirring in a little crushed garlic and a pinch of pepper.

  • 7

    To serve, plate the roasted root vegetables and white beans, then top with slices of the slow-braised pork belly. Drizzle the Greek yogurt sauce over the top, and garnish with an extra sprig of thyme if desired.

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

Enjoy a hearty and refined dish that balances the rich, melt-in-your-mouth flavor of slow-braised pork belly with the earthy sweetness of roasted root vegetables, brightened by a cool, protein-packed Greek yogurt drizzle and a side of creamy white beans.

NUTRITION

590kcal
Protein
31.8g
Fat
32.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly

1/2 cup White Beans (cooked, no salt added)

1 cup Mixed Root Vegetables (Carrots & Parsnips)

3/4 cup Nonfat Greek Yogurt

2 cloves Garlic

1 tbsp Fresh Thyme

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the pork belly with salt, pepper, minced garlic, and fresh thyme. In a heavy skillet or Dutch oven, sear the pork belly on all sides over medium-high heat until lightly browned.

  • 3

    Add a splash of water or low-sodium broth, cover, and let the pork belly slow-braise on low heat for about 45 minutes until tender.

  • 4

    While the pork belly braises, chop the carrots and parsnips into uniform pieces. Toss them with olive oil, salt, and pepper and spread them on a baking sheet. Roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 5

    Gently warm the white beans in a small saucepan with a pinch of salt and a drizzle of water, stirring occasionally.

  • 6

    Prepare the Greek yogurt drizzle by stirring in a little crushed garlic and a pinch of pepper.

  • 7

    To serve, plate the roasted root vegetables and white beans, then top with slices of the slow-braised pork belly. Drizzle the Greek yogurt sauce over the top, and garnish with an extra sprig of thyme if desired.