Barley Free Sautéed Brussels Sprouts with Pork Belly and Apples
This skillet dish is the kind of weeknight dinner that feels way more impressive than the effort it takes. Pork belly renders down into irresistibly crispy, golden bites while Brussels sprouts get a deep, caramelized sear that converts even the most skeptical vegetable eaters at the table. Honeycrisp or Fuji apple adds a sweet, juicy contrast that plays beautifully against the savory fat and lightly charred outer leaves. A quick glaze of maple syrup and apple cider vinegar ties everything together with a sticky, tangy finish that makes you want to scrape the pan clean. Every ingredient here is naturally free from grain-based additives, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. A pinch of red pepper flakes and a handful of fresh parsley at the end keep things bright and just a little bold. This one belongs in your regular 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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