Gelatin 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 drippings become the base for a glossy, tangy-sweet glaze that ties everything together. Brussels sprouts go into a screaming-hot oven cut-side down, so they develop those deeply browned, almost nutty edges that convert even the skeptics at the table. Everything is completely free of gelatin and hidden thickeners — the glaze gets its body naturally from the maple syrup and apple cider vinegar reducing in the pan, no packets or powders required. A pinch of red pepper flakes at the end adds just enough heat to keep the sweetness honest. It comes together on one sheet pan and one skillet, which means less cleanup and more time enjoying the results. Serve it straight from the pan while the pork is still crackling and the glaze is shiny and warm.
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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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