Artificial Flavors 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. Every bit of flavor here is built from scratch — rendered pork fat, a quick garlic sizzle, a drizzle of maple syrup, and a splash of apple cider vinegar create a glossy, balanced glaze with zero shortcuts or mystery additives. That matters more than it might seem, because so many store-bought sauces and seasoning blends sneak in synthetic flavor compounds that are hard to spot on a label. Here, you know exactly what's going in the pan. The technique is straightforward: start the pork belly in a cold skillet so the fat renders slowly and the pieces come out golden and crispy, then use that same pan to char the sprouts cut-side down until they're deeply caramelized. The apple goes in last, softening just enough to add a juicy, fruity contrast without turning to mush. A handful of fresh parsley over the top keeps everything bright, and the whole thing lands on the table looking like you put in far more effort than you actually did.
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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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