Dairy Free Sautéed Brussels Sprouts with Pork Belly and Apples
This skillet dish is a knockout combination of savory, sweet, and just a little bit tangy — the kind of thing that feels fancy enough for a dinner party but comes together in a single pan. Crispy pork belly is the real star here: starting it in a cold pan lets the fat render slowly, giving you those golden, crackling-edged cubes that make everything else taste better. The Brussels sprouts get a proper sear cut-side down, developing deep caramelized color before they ever get tossed, which is the difference between a limp side dish and something genuinely crave-worthy. Sweet apple pieces add a juicy contrast, and a quick glaze of maple syrup and apple cider vinegar ties it all together with a sticky, bright finish. The whole thing is naturally free of butter, cream, or any dairy ingredient — the rendered pork fat and olive oil do all the heavy lifting, so there's nothing to swap or substitute. A pinch of red pepper flakes and a scatter of fresh parsley at the end keep the flavors lively and the presentation looking sharp. It's the kind of recipe that converts Brussels sprouts skeptics on the first bite.
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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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