Chestnut 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 technique here is what makes it special — starting the pork belly in a cold pan lets the fat render slowly, giving you those irresistibly golden, crackling-edged cubes without any fuss. The Brussels sprouts go in cut-side down and stay untouched long enough to develop a deep, nutty sear 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, balanced glaze that hits sweet, savory, and just a little tangy all at once. Because every ingredient here is a whole, straightforward food — fresh produce, pork, olive oil, pantry staples — there's no need to scrutinize labels for hidden tree nut derivatives or worry about unexpected additions sneaking in. A pinch of red pepper flakes and a handful of fresh parsley finish it off with a little brightness and heat. This is the kind of one-pan meal that looks impressive enough to serve to guests but comes together with the kind of ease that makes it a regular in your rotation.
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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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