Tender Slow-Braised Pork Belly with Herb-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 Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Herb-Roasted Root Vegetables

Relish the enticing combination of melt-in-your-mouth pork belly, perfectly slow-braised to render its rich flavors, paired with a vibrant medley of herb-roasted root vegetables. Topped with two delicately poached eggs, this dish provides a harmonious contrast of textures and a balanced burst of savory deliciousness.

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NUTRITION

450kcal
Protein
30.8g
Fat
27.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly (trimmed)

1 medium Carrot

1 medium Parsnip

1 medium Turnip

2 large Eggs

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a heavy skillet, sear the pork belly over medium-high heat until the skin is crispy, about 2-3 minutes per side.

  • 4

    Transfer the pork belly to a slow cooker or an oven-safe pot, add 2 crushed garlic cloves, a few sprigs of rosemary and thyme (reserve 1 tbsp each chopped for the vegetables), and a splash of water or low-sodium broth if desired for moisture.

  • 5

    Slow-braise the pork belly in the oven at 375°F for 1.5 to 2 hours until tender and much of the fat has rendered out.

  • 6

    Meanwhile, peel and dice the carrot, parsnip, and turnip into evenly sized cubes. Toss them with the reserved rosemary, thyme, olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven alongside the pork belly (or after removing the pork) for 25-30 minutes, until tender and lightly caramelized.

  • 8

    Poach the eggs in simmering water with a splash of vinegar for about 3-4 minutes for soft-set yolks.

  • 9

    Slice the pork belly into bite-sized pieces, plate with a generous serving of the herb-roasted root vegetables, and top with the poached eggs.

  • 10

    Serve immediately and enjoy this balanced dish of rich, tender pork with vibrant, earthy vegetables and a protein-packed poached egg topping.

Tender Slow-Braised Pork Belly with Herb-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 Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Herb-Roasted Root Vegetables

Relish the enticing combination of melt-in-your-mouth pork belly, perfectly slow-braised to render its rich flavors, paired with a vibrant medley of herb-roasted root vegetables. Topped with two delicately poached eggs, this dish provides a harmonious contrast of textures and a balanced burst of savory deliciousness.

NUTRITION

450kcal
Protein
30.8g
Fat
27.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Belly (trimmed)

1 medium Carrot

1 medium Parsnip

1 medium Turnip

2 large Eggs

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a heavy skillet, sear the pork belly over medium-high heat until the skin is crispy, about 2-3 minutes per side.

  • 4

    Transfer the pork belly to a slow cooker or an oven-safe pot, add 2 crushed garlic cloves, a few sprigs of rosemary and thyme (reserve 1 tbsp each chopped for the vegetables), and a splash of water or low-sodium broth if desired for moisture.

  • 5

    Slow-braise the pork belly in the oven at 375°F for 1.5 to 2 hours until tender and much of the fat has rendered out.

  • 6

    Meanwhile, peel and dice the carrot, parsnip, and turnip into evenly sized cubes. Toss them with the reserved rosemary, thyme, olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven alongside the pork belly (or after removing the pork) for 25-30 minutes, until tender and lightly caramelized.

  • 8

    Poach the eggs in simmering water with a splash of vinegar for about 3-4 minutes for soft-set yolks.

  • 9

    Slice the pork belly into bite-sized pieces, plate with a generous serving of the herb-roasted root vegetables, and top with the poached eggs.

  • 10

    Serve immediately and enjoy this balanced dish of rich, tender pork with vibrant, earthy vegetables and a protein-packed poached egg topping.