Carrageenan 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 irresistible golden, crackling-edged cubes without any fuss. Brussels sprouts go in cut-side down and stay untouched until they develop a deep, nutty sear — the kind of char that converts even the most skeptical sprout-avoiders at the table. A splash of apple cider vinegar and a drizzle of maple syrup pull everything into a glossy glaze that balances the richness of the pork beautifully. For anyone navigating carrageenan concerns, this recipe is a natural fit — every ingredient is a whole, unprocessed food with no processed dairy, deli meat, or packaged sauces where that additive tends to hide. Fresh garlic, a good apple, and a pinch of red pepper flakes round out the flavor without relying on anything from a jar. Finish it with a scatter of flat-leaf parsley and bring it straight to the table while it's still sizzling.
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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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