Cinnamon Free Sautéed Brussels Sprouts with Pork Belly and Apples
This skillet dish is a masterclass in contrasting textures and flavors — crispy, rendered pork belly meeting caramelized Brussels sprouts and tender-sweet apple chunks in one deeply satisfying pan. The Honeycrisp or Fuji apple brings a natural fruity brightness that plays beautifully against the savory char on the sprouts, while a quick glaze of maple syrup and apple cider vinegar ties everything together without leaning on any warming spice blends. That matters more than you might think, because so many autumn-inspired recipes default to spice mixes that sneak in unwanted ingredients — this one keeps the flavor profile clean and completely in your control. Starting the pork belly in a cold pan is the quiet genius of the method, coaxing out maximum rendered fat before the pieces turn golden and crisp, which then becomes the flavor base for everything else. A little garlic, a pinch of red pepper flakes if you like heat, and a scatter of fresh parsley at the end round out a dish that feels restaurant-worthy but comes together in a single skillet. It works just as well as a hearty side as it does a light main, and every ingredient on the list is straightforward and easy to source without label-reading stress.
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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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