Eggless 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 gets rendered low and slow in a skillet until golden and crackling, then the sprouts go into a hot oven cut-side down so they develop those deeply browned, slightly charred edges that make all the difference. A quick pan glaze built from maple syrup, apple cider vinegar, and the reserved pork fat ties everything together with a sweet, tangy richness that clings to every piece. The whole thing comes together without a single egg in sight — no binders, no washes, no hidden ingredients to second-guess — just straightforward cooking with a short, clean ingredient list. A pinch of red pepper flakes at the end adds a subtle kick that plays beautifully against the sweetness of the maple. Serve it straight from the skillet while everything is still sizzling and the glaze is glossy — this one does not wait well, and honestly, it won't need to.
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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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