BHA & BHT 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 pork belly starts in a cold pan so the fat renders slowly, giving you those golden, crackling-edged cubes without any processed shortcuts or packaged seasonings that might sneak in unwanted additives. Every ingredient here is whole and straightforward — fresh produce, olive oil, maple syrup, and apple cider vinegar — so you know exactly what you're eating with zero guesswork about preservatives hiding in the mix. The Brussels sprouts get a proper sear cut-side down until deeply golden, which coaxes out a nutty sweetness that converts even the most skeptical sprout skeptics. A splash of apple cider vinegar and maple syrup at the end creates a quick glaze that ties the savory, sweet, and slightly smoky flavors into something cohesive and craveable. It's the kind of one-pan meal that looks impressive enough to serve to guests but is honestly simple enough to pull off on any given Tuesday.
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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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