Lactose 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 of 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 flavor that comes entirely from the ingredients themselves. The Brussels sprouts go into a screaming-hot oven cut-side down, which means you get those deeply caramelized, slightly charred edges that convert even the most skeptical eaters at the table. Everything comes together in one final toss, so the sprouts soak up every bit of that tangy glaze alongside the crispy pork. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting. It's a genuinely impressive plate that happens to be completely free of dairy without any substitutions or compromises.
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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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