Beef 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 indulgent but comes together with surprisingly little fuss. The technique here is what makes it special — starting the pork belly in a cold pan lets the fat render slowly, resulting in golden, crackling-edged cubes that add serious texture to every bite. Brussels sprouts get the same respect, cooked cut-side down until deeply browned before anything else touches them, which coaxes out a nutty, almost smoky flavor that converts even the skeptics. A splash of apple cider vinegar and a drizzle of maple syrup go in at the end, reducing into a glossy glaze that ties the savory, sweet, and tangy elements together beautifully. The Honeycrisp or Fuji apple softens just enough to melt into the dish without turning to mush, adding little pops of brightness against the richness of the pork. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did — and it's naturally free from any beef ingredients without sacrificing an ounce of heartiness or depth.
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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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