Eggless 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 all about patience — starting the pork belly in a cold pan lets the fat render slowly so every cube comes out golden and crackling, while the sprouts get a deep, almost charred sear that makes them irresistible even to skeptics. 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 beautifully. The apple softens just enough to add little bursts of sweetness without turning mushy, and the optional red pepper flakes give the whole thing a subtle kick if you want it. Every ingredient here is naturally free of eggs, so there's nothing to swap or substitute — just straightforward, satisfying cooking from start to finish. Finish it with a handful of fresh parsley and bring it straight to the table; this one disappears fast.
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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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