Sesame Free Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a tangy maple 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 for a quick maple-cider glaze that ties everything together beautifully. Roasting the sprouts cut-side down at high heat is the move here — you get deeply browned, almost nutty centers with those irresistible crispy outer leaves. A splash of apple cider vinegar keeps the glaze from being cloying, balancing the richness of the pork with just enough brightness. For anyone navigating sesame sensitivities, this recipe is naturally free of the ingredient without any substitutions needed — no tahini, no sesame oil, no hidden seeds lurking in a sauce packet. Every component is straightforward and easy to source, so there's no label-reading stress involved. It's a hearty, satisfying dish that works just as well as a weeknight dinner centerpiece as it does alongside something special.
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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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