Roasted Pork Belly with Gingery Rhubarb Compote - PCOS-Friendly Recipe
This Roasted Pork Belly with Gingery Rhubarb Compote is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 3 pounds pork belly, skin removed, fat intact
- 2 tablespoons fresh thyme leaves
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 medium onion, sliced into 1/2" rings
- 1 cup dry white wine
- Gingery Rhubarb Compote
Instructions
- Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4" intervals, taking care not to cut into meat.
- Mix thyme, sugar, salt, and pepper in a small bowl. Rub thyme mixture on both sides of pork. Place pork in a large resealable plastic bag, seal bag, and chill at least 8 hours and up to 1 day.
- Preheat oven to 250 °F. Arrange onion in bottom of a large heavy pot with a lid. Rinse pork and place fat side up on top of onion; add wine.
- Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2-3 hours. Increase oven temperature to 400 °F. Uncover pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.
- Slice pork and serve with Gingery Rhubarb Compote.
- DO AHEAD: Pork belly can be made 2 days ahead (do not slice). Let cool slightly, then chill uncovered until cold. Cover and keep chilled. Preheat oven to 350 °F. Reheat until hot and fat is crisp, 20-30 minutes.
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Frequently Asked Questions
Yes, this Roasted Pork Belly with Gingery Rhubarb Compote recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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