Nitrate & Nitrite Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly and caramelized Brussels sprouts are a match made in roasting-pan heaven, and this recipe delivers both in one deeply satisfying dish. The pork belly here is fresh and unprocessed — no cured, smoked, or deli-style cuts — so you get all that rich, rendered flavor without any of the preservatives that typically sneak into pork products. Rendering the belly low and slow in a skillet first builds incredible depth, and those browned bits left in the pan become the base of a sticky maple-cider glaze that ties everything together. The Brussels sprouts go into a hot oven cut-side down, which means maximum caramelization and those irresistible crispy outer leaves that convert even the most skeptical vegetable eaters. A splash of apple cider vinegar in the glaze keeps the sweetness from going over the top, balancing the richness of the pork fat beautifully. Everything comes together in one skillet toss at the end, making cleanup surprisingly easy for a dish that tastes this impressive. Serve it straight from the pan while it's hot and glossy — it won't last long.
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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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