Crispy Slow-Braised Pork Belly with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Vegetables

Savor tender, crispy pork belly slow-braised to perfection and paired with a vibrant medley of roasted vegetables and hearty lentils, all finely balanced to deliver a satisfying and protein-rich meal.

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NUTRITION

582kcal
Protein
31.6g
Fat
35.8g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly (85g)

2/3 cup Cooked Lentils (134g)

1 large Egg White (33g)

1/2 cup Mixed Roasted Vegetables (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Begin by scoring the pork belly skin lightly with a sharp knife. Season with salt, pepper, and any desired herbs.

  • 3

    Place the pork belly in a slow cooker with a splash of broth or water. Slow-braise on low heat for 2-3 hours until the meat is tender.

  • 4

    Once tender, increase the heat in your oven or use a broiler to crisp the skin for 5-8 minutes, watching carefully to avoid burning.

  • 5

    While the pork belly crisps, prepare the vegetables: toss your chosen Brussels sprouts and carrots (or pre-mixed vegetables) with a tiny drizzle of olive oil, salt, and pepper, then roast in the preheated oven for about 15-20 minutes until lightly caramelized.

  • 6

    Heat the cooked lentils gently on the stovetop if needed.

  • 7

    For an extra protein kick, quickly whisk and lightly poach one egg white in simmering water for 1-2 minutes, ensuring it remains tender.

  • 8

    Plate the crispy pork belly, add a serving of warm lentils, top with the poached egg white, and finish with a side of the mixed roasted vegetables.

  • 9

    Serve immediately and enjoy your balanced, flavorful dinner.

Crispy Slow-Braised Pork Belly with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Braised Pork Belly with Roasted Vegetables

Savor tender, crispy pork belly slow-braised to perfection and paired with a vibrant medley of roasted vegetables and hearty lentils, all finely balanced to deliver a satisfying and protein-rich meal.

NUTRITION

582kcal
Protein
31.6g
Fat
35.8g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork Belly (85g)

2/3 cup Cooked Lentils (134g)

1 large Egg White (33g)

1/2 cup Mixed Roasted Vegetables (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Begin by scoring the pork belly skin lightly with a sharp knife. Season with salt, pepper, and any desired herbs.

  • 3

    Place the pork belly in a slow cooker with a splash of broth or water. Slow-braise on low heat for 2-3 hours until the meat is tender.

  • 4

    Once tender, increase the heat in your oven or use a broiler to crisp the skin for 5-8 minutes, watching carefully to avoid burning.

  • 5

    While the pork belly crisps, prepare the vegetables: toss your chosen Brussels sprouts and carrots (or pre-mixed vegetables) with a tiny drizzle of olive oil, salt, and pepper, then roast in the preheated oven for about 15-20 minutes until lightly caramelized.

  • 6

    Heat the cooked lentils gently on the stovetop if needed.

  • 7

    For an extra protein kick, quickly whisk and lightly poach one egg white in simmering water for 1-2 minutes, ensuring it remains tender.

  • 8

    Plate the crispy pork belly, add a serving of warm lentils, top with the poached egg white, and finish with a side of the mixed roasted vegetables.

  • 9

    Serve immediately and enjoy your balanced, flavorful dinner.