Cashew 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 meets deeply caramelized Brussels sprouts and tender-sweet apple pieces, 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 special — 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, almost charred crust. A splash of vinegar at the end cuts through the richness perfectly, keeping the whole dish feeling bright rather than heavy. Every ingredient in this recipe is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Finish it with a scatter of fresh parsley if you have it on hand, and you've got a stunning one-pan dish that eats like something from a restaurant menu.
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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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