Low Sodium Sautéed Brussels Sprouts with Pork Belly and Apples

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Sautéed Brussels Sprouts with Pork Belly and Apples

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Ingredients

4 servings

6 oz fresh pork belly, skin removed, cut into ½-inch cubes
1 lb brussels sprouts, trimmed and halved
Fresh Brussels Sprouts, 1 lb Bag Brussels Sprouts - Stalk Simple Truth Organic Bagged Fresh Brussels Sprouts Signature Select/Farms Brussels Sprouts - 12 OZ Signature Farms Brussels Sprouts - 24 OZ
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1 medium honeycrisp or fuji apple, cored and cut into ½-inch pieces
2 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1 tbsp maple syrup
1 tbsp apple cider vinegar
¼ tsp red pepper flakes (optional)
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the pork belly cubes in a cold large (12-inch) skillet and set over medium heat. Cook, stirring occasionally, for 8–10 minutes until the fat has rendered and the pieces are golden brown and crispy on most sides. Transfer the pork belly to a plate, leaving the rendered fat in the skillet.
2
Pour off all but about 1 teaspoon of the rendered fat from the skillet. Add the olive oil and increase the heat to medium-high. Add the Brussels sprouts cut-side down in a single layer and cook undisturbed for 4–5 minutes until the cut sides are deep golden brown.

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