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

Enjoy an elegantly rustic dish featuring tender, slow-braised pork belly with a satisfyingly crispy finish, served alongside a medley of naturally sweet roasted root vegetables and finished with a perfectly poached egg. This dish boasts a harmonious blend of textures and flavors with a modern twist.

Try 7 days free, then $12.99 / mo.

NUTRITION

607kcal
Protein
33.6g
Fat
47.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Belly (142g)

1 cup Mixed Root Vegetables (150g)

1 Large Egg

1 Tbsp Olive Oil

2 Sprigs Fresh Rosemary

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C). Score the skin of the pork belly lightly and season generously with salt, pepper, and finely chopped rosemary.

  • 2

    Place the pork belly in a slow cooker or Dutch oven with a drizzle of olive oil. Braise slowly on low heat for 2 to 2.5 hours until the meat is tender.

  • 3

    Once braised, transfer the pork belly to a hot skillet (or under a broiler) to crisp up the skin. Sear each side for 3-4 minutes until the skin is delectable and crispy.

  • 4

    While the pork is crisping, toss the mixed root vegetables with a little olive oil, salt, and pepper. Spread them onto a baking tray and roast in the oven at 400°F (200°C) for about 20 minutes, or until tender and caramelized.

  • 5

    For added protein and a touch of runny richness, poach a large egg in simmering water for about 3-4 minutes until the white is set but the yolk is still soft.

  • 6

    Plate a portion of the crispy pork belly alongside the roasted vegetables. Top with the poached egg and finish with a light sprinkle of fresh rosemary, salt, and pepper. Serve immediately.

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

Enjoy an elegantly rustic dish featuring tender, slow-braised pork belly with a satisfyingly crispy finish, served alongside a medley of naturally sweet roasted root vegetables and finished with a perfectly poached egg. This dish boasts a harmonious blend of textures and flavors with a modern twist.

NUTRITION

607kcal
Protein
33.6g
Fat
47.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Belly (142g)

1 cup Mixed Root Vegetables (150g)

1 Large Egg

1 Tbsp Olive Oil

2 Sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C). Score the skin of the pork belly lightly and season generously with salt, pepper, and finely chopped rosemary.

  • 2

    Place the pork belly in a slow cooker or Dutch oven with a drizzle of olive oil. Braise slowly on low heat for 2 to 2.5 hours until the meat is tender.

  • 3

    Once braised, transfer the pork belly to a hot skillet (or under a broiler) to crisp up the skin. Sear each side for 3-4 minutes until the skin is delectable and crispy.

  • 4

    While the pork is crisping, toss the mixed root vegetables with a little olive oil, salt, and pepper. Spread them onto a baking tray and roast in the oven at 400°F (200°C) for about 20 minutes, or until tender and caramelized.

  • 5

    For added protein and a touch of runny richness, poach a large egg in simmering water for about 3-4 minutes until the white is set but the yolk is still soft.

  • 6

    Plate a portion of the crispy pork belly alongside the roasted vegetables. Top with the poached egg and finish with a light sprinkle of fresh rosemary, salt, and pepper. Serve immediately.