Soy-Glazed Pork Belly with Scallions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Soy-Glazed Pork Belly with Scallions

YOUR SOLIN GENERATED RECIPE

Soy-Glazed Pork Belly with Scallions

Sautéed pork tenderloin and rich pork belly glazed in a savory tamari reduction, served with crisp scallions and tender edamame for a vibrant, high-protein meal.

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NUTRITION

585kcal
Protein
41.0g
Fat
42.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 oz pork tenderloin

2 oz pork belly

0.5 cup shelled edamame

1 tbsp tamari

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

2 large scallions

1 tsp rice vinegar

0.25 tsp red pepper flakes

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PREPARATION

  • 1

    Cube the pork tenderloin and pork belly into bite-sized pieces and season with red pepper flakes.

  • 2

    Heat sesame oil in a large skillet over medium-high heat until shimmering.

  • 3

    Add both types of pork to the skillet, searing until the belly fat renders and the tenderloin is golden and crispy.

  • 4

    Stir in the minced garlic and grated ginger, sautéing for 1 minute until the kitchen is filled with aroma.

  • 5

    Pour in the tamari and rice vinegar, tossing the meat continuously until the sauce reduces into a thick, glossy glaze.

  • 6

    Add the shelled edamame to the pan, cooking for 2 minutes until bright green and heated through.

  • 7

    Garnish generously with sliced scallions and serve immediately while hot.

Soy-Glazed Pork Belly with Scallions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Soy-Glazed Pork Belly with Scallions

YOUR SOLIN GENERATED RECIPE

Soy-Glazed Pork Belly with Scallions

Sautéed pork tenderloin and rich pork belly glazed in a savory tamari reduction, served with crisp scallions and tender edamame for a vibrant, high-protein meal.

NUTRITION

585kcal
Protein
41.0g
Fat
42.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 oz pork tenderloin

2 oz pork belly

0.5 cup shelled edamame

1 tbsp tamari

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

2 large scallions

1 tsp rice vinegar

0.25 tsp red pepper flakes

PREPARATION

  • 1

    Cube the pork tenderloin and pork belly into bite-sized pieces and season with red pepper flakes.

  • 2

    Heat sesame oil in a large skillet over medium-high heat until shimmering.

  • 3

    Add both types of pork to the skillet, searing until the belly fat renders and the tenderloin is golden and crispy.

  • 4

    Stir in the minced garlic and grated ginger, sautéing for 1 minute until the kitchen is filled with aroma.

  • 5

    Pour in the tamari and rice vinegar, tossing the meat continuously until the sauce reduces into a thick, glossy glaze.

  • 6

    Add the shelled edamame to the pan, cooking for 2 minutes until bright green and heated through.

  • 7

    Garnish generously with sliced scallions and serve immediately while hot.