Capsaicin Free Sautéed Brussels Sprouts with Pork Belly and Apples
This skillet dish is the kind of thing that makes people hover around the stove, sneaking bites before it even hits the table. Crispy, rendered pork belly pairs with deeply caramelized Brussels sprouts and tender-sweet apple chunks, all pulled together with a quick maple and apple cider vinegar glaze that's savory, tangy, and just a little sweet. The technique here is what makes it sing — starting the pork belly in a cold pan coaxes out the fat slowly so every cube turns golden and crackling, and cooking the sprouts cut-side down without touching them builds that gorgeous, nutty char. For anyone managing a sensitivity to capsaicin, this recipe is naturally built around warming, savory flavors rather than heat — the red pepper flakes listed are explicitly optional and easy to leave out entirely without losing anything. Garlic, maple syrup, and vinegar do all the heavy lifting in the flavor department, so the dish feels bold and satisfying without a trace of spice. It's the kind of weeknight pan dinner that looks impressive enough for company, and the fresh parsley scattered on top at the end adds a bright, herby finish that ties everything together beautifully.
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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)
Can be omittedred pepper flakes
- 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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