Caffeine 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 — crispy pork belly, caramelized Brussels sprouts, and tender-sweet apple all coming together in one pan. The pork belly is started in a cold skillet so the fat renders out slowly, giving you those golden, crackling-edged cubes without any fuss. The Brussels sprouts go in cut-side down and stay put until they develop a deep, nutty sear, then the apple goes in just long enough to soften slightly while still holding its shape. A quick hit of maple syrup and apple cider vinegar at the end pulls everything into a glossy, sweet-tart glaze that makes the whole dish sing. Every single ingredient here is naturally free of stimulants — no coffee, no tea, no chocolate, no hidden additives — just whole, straightforward pantry staples. It's the kind of recipe that proves you don't need to sacrifice bold, complex flavor to stay mindful of what you're putting in your body. Finish it with a scatter of fresh parsley and bring it straight to the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!