Barley Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a sticky maple-cider glaze — this is the kind of dish that makes people forget they ever claimed to dislike vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then reunited with the sprouts at the end so every bite has that satisfying contrast of tender and crisp. Roasting the Brussels sprouts cut-side down at high heat is the secret weapon here, coaxing out deep, nutty browning and those irresistible charred outer leaves. The glaze comes together right in the same skillet using the reserved pork fat, pure maple syrup, and apple cider vinegar — building on all those browned bits for serious depth of flavor. A pinch of red pepper flakes at the end cuts through the sweetness just enough to keep things interesting. Every ingredient in this recipe is naturally free of barley and grain-based additives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Serve it straight from the pan while everything is still sizzling.
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Learn more →Ingredients
4 servings
- 1 lb fresh pork belly, skin removed, cut into ½-inch cubes
- 1 ½ lb brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
Heat a large skillet over medium heat. Add the pork belly cubes and cook, stirring occasionally, for 10–12 minutes until the fat has rendered and the pieces are golden brown and crisp on most sides. Transfer the pork belly to a plate and pour off all but about 1 tablespoon of the rendered fat from the skillet.
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