Almond Free Sautéed Brussels Sprouts with Pork Belly and Apples
Crispy pork belly, caramelized Brussels sprouts, and sweet-tart apple come together in one skillet for a dish that feels genuinely restaurant-worthy on a weeknight. The technique here is what makes it special — starting the pork belly in a cold pan lets the fat render slowly, giving you those golden, crackling-edged cubes without any extra oil or fuss. The Brussels sprouts go in cut-side down and stay untouched long enough to develop a deep, nutty sear that converts even the most skeptical sprout-avoiders. A splash of apple cider vinegar and a drizzle of maple syrup pull everything into a glossy glaze that balances richness, brightness, and just a hint of sweetness. Because every ingredient here is whole and straightforward — fresh produce, pork, pantry staples — there's no need to scan labels for hidden nut-based oils or additives that can sneak into pre-made sauces and spice blends. A pinch of red pepper flakes and a handful of fresh parsley at the end keep the flavors lively and the presentation looking sharp. This is the kind of one-pan meal that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 6 oz fresh pork belly, skin removed, cut into ½-inch cubes
- 1 lb brussels sprouts, trimmed and halved
- 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
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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