Citric Acid Free Sautéed Brussels Sprouts with Pork Belly and Apples
Crispy pork belly, caramelized Brussels sprouts, and tender apple pieces come together in one skillet for a dish that feels indulgent and deeply satisfying all at once. The magic starts with rendering the pork belly low and slow until the cubes are golden and crackling, then using that same pan to char the sprouts cut-side down until they develop those irresistible dark, nutty edges. A drizzle of maple syrup and apple cider vinegar goes in at the end to create a quick glaze that ties every element together with a sweet-savory balance that tastes far more complex than the ingredient list suggests. For anyone navigating a citric acid sensitivity, this recipe is a genuinely satisfying find because every ingredient is straightforward and naturally free of the hidden additives that sneak into so many packaged sauces and seasonings. The apple cider vinegar used here is the only acidic component, and it's added in a controlled, small amount — so you can adjust or confirm your own tolerance with confidence. Fresh garlic, olive oil, and parsley round things out without any processed shortcuts. It's the kind of weeknight dinner that looks impressive enough for company but comes together in a single skillet with minimal fuss.
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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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