Celery 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 indulgent but comes together with surprisingly little fuss. The technique here is what makes it special — starting the pork belly in a cold pan lets the fat render slowly, giving you those golden, crackling-edged cubes without any extra oil or fuss. The Brussels sprouts go in cut-side down and stay untouched long enough to develop a deep, nutty sear that makes them genuinely irresistible. 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 perfectly. Honeycrisp or Fuji apple adds a fresh, slightly sweet bite that keeps the whole dish from feeling heavy. Every ingredient in this recipe is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe as written. Finish it with a handful of fresh parsley and a pinch of red pepper flakes if you like a little heat, and you've got a stunning plate that works just as well for a weeknight dinner as it does for company.
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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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