Lupin Free Roasted Brussels Sprouts with Pork Belly and Maple
Caramelized Brussels sprouts meet crispy, golden pork belly in a sticky maple-cider glaze that hits every note — savory, sweet, and just a little smoky. The sprouts go into a hot oven cut-side down so they develop those deeply browned, slightly charred edges that make all the difference in texture and flavor. Meanwhile, the pork belly renders down in a skillet until the fat is silky and the pieces are irresistibly crisp, which is where a lot of the magic lives. The glaze comes together right in that same pan, picking up all the browned bits and turning pure maple syrup and apple cider vinegar into something glossy and complex. Everything gets tossed together at the end so the sprouts soak up every drop. The ingredient list is refreshingly straightforward — fresh vegetables, good pork, and pantry staples — with no fillers, flours, or legume-derived additives that can sneak into store-bought sauces and seasonings. It's the kind of dish that looks impressive enough for a dinner party but is genuinely easy to pull off on a weeknight.
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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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