Ginger 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 complicated feelings about vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then the leftover fat becomes the base of a glossy glaze built with pure maple syrup and apple cider vinegar. Those two ingredients do a lot of heavy lifting, adding sweet-tart depth without any spice blends or marinades that might sneak in unwanted flavors. The Brussels sprouts go into a hot oven cut-side down, which means maximum browning and those irresistible charred outer leaves that make the whole pan smell incredible. Everything comes together in one skillet at the end, so the sprouts soak up every bit of that savory-sweet glaze along with the crispy pork. For anyone navigating a sensitivity to ginger, this recipe is a genuinely satisfying win — bold, complex flavor with a completely clean ingredient list. 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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