Rice 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 leftover fat becomes the base for a glossy, tangy glaze that ties everything together. Brussels sprouts go into a screaming-hot oven cut-side down, so they develop those deeply browned, slightly charred edges that make them genuinely irresistible. A splash of apple cider vinegar cuts through the richness of the pork and the sweetness of the maple syrup, keeping every bite balanced and bright. The whole thing comes together in one skillet and one sheet pan, which means big flavor without a mountain of dishes. Every single ingredient here is naturally grain-free and rice-free, so there are no swaps or substitutions needed — just straightforward, honest cooking. Serve it immediately while the glaze is still glossy and the sprouts are still crackling at the edges.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!