Dairy 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 had a complicated relationship with vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then the leftover fat does double duty as the base for a glossy glaze built with pure maple syrup and apple cider vinegar. No butter, no cream, no dairy of any kind — just bold, savory-sweet flavors that come together entirely on their own. The Brussels sprouts go into a hot oven cut-side down, which means you get those deeply charred, almost nutty edges that make all the difference between a side dish and something people fight over. A pinch of red pepper flakes at the end adds just enough heat to keep the sweetness honest. Everything gets tossed together in the same skillet so the sprouts soak up every bit of that pan glaze before hitting the table. It's a one-pan situation that tastes like you worked a lot harder than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!