Breastfeeding Friendly Sautéed Brussels Sprouts with Pork Belly and Apples
Caramelized Brussels sprouts, crispy pork belly, and sweet-tart apple come together in one skillet for a dish that feels indulgent but is built on genuinely nourishing ingredients. Brussels sprouts are a powerhouse vegetable packed with folate, vitamin C, and fiber — all things a nursing body genuinely benefits from — and this recipe makes them the undeniable star. Starting the pork belly in a cold pan is a smart technique that renders the fat slowly, giving you golden, crispy bites without needing any extra processed oils or additives. A splash of apple cider vinegar and a drizzle of maple syrup create a quick glaze that ties the savory, sweet, and tangy elements together beautifully. The apple softens just enough to melt into the dish while still holding its shape, adding natural sweetness without any refined sugar beyond that single tablespoon of syrup. Everything here is whole, recognizable, and straightforward — no mystery ingredients to second-guess when you're being mindful about what goes into your body. Finish it with fresh parsley for a bright pop of color and you've got a satisfying, feel-good meal that comes together in one pan.
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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)
Can be omittedflat-leaf parsley
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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