Latex 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 gets rendered low and slow in a skillet until the cubes are golden and crackling, then the drippings become the base of a glossy, tangy glaze that ties everything together. Roasting the sprouts cut-side down at high heat is the move here — it coaxes out deep caramelization and those irresistible crispy outer leaves that make the whole pan disappear fast. The apple cider vinegar cuts through the richness of the pork fat just enough to keep every bite balanced and bright. For anyone navigating latex sensitivities, this recipe is a genuinely easy win — every ingredient is a whole, unprocessed staple with no hidden additives or preservatives to second-guess. A pinch of red pepper flakes at the end adds a subtle kick if you want it, but the dish is deeply satisfying either way. Serve it straight from the pan while everything is still sizzling and the glaze is at its most glossy.
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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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