Tender Slow-Braised Pork Belly with Roasted Brussels Sprouts

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 Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Brussels Sprouts

Enjoy a beautifully tender, slow-braised pork belly that has been carefully trimmed and coaxed into a melt-in-your-mouth texture, paired with crispy roasted Brussels sprouts that add a delightful, nutty crunch. This dish is a perfect balance of savory richness and bright, caramelized vegetables, promising a satisfying meal.

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NUTRITION

484kcal
Protein
35.2g
Fat
32.8g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 oz trimmed Pork Belly (braised)

1 cup Brussels Sprouts, halved

1 tsp Olive Oil

1 Garlic Clove, minced

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Score the trimmed pork belly lightly on the fat side and season with a pinch of salt and black pepper.

  • 3

    In a heavy pot or Dutch oven, heat a small amount of olive oil over medium-high heat. Sear the pork belly on all sides until nicely browned.

  • 4

    Reduce the heat to low, add the minced garlic, and allow it to infuse with the pork belly for about 1 minute.

  • 5

    Pour in a splash of water or low-sodium broth if desired for extra moisture, cover the pot, and let the pork belly slow-braise on low heat for about 1.5 hours until tender.

  • 6

    While the pork belly is finishing braising, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet.

  • 7

    Roast the Brussels sprouts in the preheated oven for 15-20 minutes until they are caramelized and crisp on the edges.

  • 8

    Plate the pork belly by slicing it into portions and serve alongside the roasted Brussels sprouts. Enjoy a harmonious blend of tender meat and vibrant vegetables.

Tender Slow-Braised Pork Belly with Roasted Brussels Sprouts

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 Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Pork Belly with Roasted Brussels Sprouts

Enjoy a beautifully tender, slow-braised pork belly that has been carefully trimmed and coaxed into a melt-in-your-mouth texture, paired with crispy roasted Brussels sprouts that add a delightful, nutty crunch. This dish is a perfect balance of savory richness and bright, caramelized vegetables, promising a satisfying meal.

NUTRITION

484kcal
Protein
35.2g
Fat
32.8g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 oz trimmed Pork Belly (braised)

1 cup Brussels Sprouts, halved

1 tsp Olive Oil

1 Garlic Clove, minced

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Score the trimmed pork belly lightly on the fat side and season with a pinch of salt and black pepper.

  • 3

    In a heavy pot or Dutch oven, heat a small amount of olive oil over medium-high heat. Sear the pork belly on all sides until nicely browned.

  • 4

    Reduce the heat to low, add the minced garlic, and allow it to infuse with the pork belly for about 1 minute.

  • 5

    Pour in a splash of water or low-sodium broth if desired for extra moisture, cover the pot, and let the pork belly slow-braise on low heat for about 1.5 hours until tender.

  • 6

    While the pork belly is finishing braising, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet.

  • 7

    Roast the Brussels sprouts in the preheated oven for 15-20 minutes until they are caramelized and crisp on the edges.

  • 8

    Plate the pork belly by slicing it into portions and serve alongside the roasted Brussels sprouts. Enjoy a harmonious blend of tender meat and vibrant vegetables.