Xanthan Gum 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 glaze that ties everything together with just maple syrup and apple cider vinegar. The Brussels sprouts go into a screaming-hot oven cut-side down, so they come out deeply browned and a little charred at the edges — exactly the way they should be. Every ingredient here is naturally free of thickeners and stabilizers, so there's nothing to scrutinize on a label or swap out. The glaze gets its body from reduction alone, which means the flavor is clean, bold, and completely uncompromised. A pinch of red pepper flakes at the end adds just enough heat to balance the sweetness. This one is weeknight-easy but impressive enough to put in front of company.
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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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