Brussels sprouts are roasted with pork belly and finished with red wine vinegar for an irresistably tangy flavor.
Prep Time
10 minutes
Cook Time
30 minutes
Makes
4 servings
Serving Size
1 assembled meal
nutrition per serving Protein 27g / Carbohydrates 35g / Fiber 7g / Sugars 6g / Fat 32g / Calories 536
2 garlic cloves, minced
1 tbsp minced fresh ginger
2 tbsp low-sodium soy sauce
2 tbsp coconut sugar
11⁄4 lb (570g) pork belly, cut into 8 slices
1lb (450g) Brussels sprouts, halved
1⁄4 cup red wine vinegar
1⁄4 cup water
2 cups cooked quinoa
1
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with a silicone baking mat or foil. In a large bowl, mix together the garlic, ginger, soy sauce, and coconut sugar. Add the pork belly and Brussels sprouts and mix until well coated.
2
Arrange the pork and Brussels sprouts on the prepared baking sheet. Roast for 30 minutes until Brussels sprouts are beginning to brown. Pork belly should be brown at edge and firm to the touch.
➥ Return to Prep Day Action Plan while pork and Brussels sprouts roast.
3
When the pork is fully cooked, remove from the oven. Place 2 pieces of pork in each of 4 meal prep containers.
4
While the pan is still hot, toss the red wine vinegar with the Brussels sprouts. Add the water, toss again, and return to the oven for 5 minutes.
5
To assemble the meals, add 1⁄2 cup cooked quinoa to each of 4 containers, along with the pork. Remove the Brussels sprouts from the oven, give them a stir, and divide them evenly among the containers. Pour the pan juices evenly over top.