Turmeric 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 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, coaxing out deep browning and those irresistible charred outer leaves. A splash of apple cider vinegar keeps the maple syrup from going cloying, so every bite lands somewhere between sweet, savory, and just a little tangy. For anyone navigating spice blends and seasoning mixes that often sneak in anti-inflammatory additives, this recipe keeps things refreshingly straightforward — every ingredient is exactly what it says it is. Optional red pepper flakes add a gentle kick if you want it, but the dish is fully satisfying without them. Pull it straight from the pan and serve immediately while the glaze is still shiny and the pork is at peak crunch.
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!