Soy 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 glaze that ties everything together. Roasting the sprouts cut-side down at high heat is the move here — you get deeply browned, almost nutty interiors with those irresistible charred outer leaves. A splash of apple cider vinegar in the glaze keeps the sweetness from going over the top, balancing the richness of the pork beautifully. For anyone navigating soy sensitivities, this recipe is naturally in the clear — every ingredient from the olive oil to the pure maple syrup is straightforward and easy to verify. Hidden soy can sneak into glazes and sauces through unexpected shortcuts, but building the glaze from scratch here means you stay in full control. Finish it with a pinch of red pepper flakes if you want a little heat, and get it on the table while everything is still sizzling.
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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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