Emulsifier 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 magic starts with rendering the pork belly low and slow in a cold pan — no added fats or stabilizers needed, just the natural richness of the meat doing all the work. A quick hit of maple syrup and apple cider vinegar at the end creates a glossy, balanced glaze using nothing but pantry staples you can actually read the labels on. For anyone navigating processed-food additives, this recipe is a breath of fresh air: every ingredient is whole, recognizable, and exactly what it says it is. The Honeycrisp apple softens just enough to melt into the savory backdrop without losing its bite, and the charred sprout leaves add a smoky depth that makes the whole pan smell incredible. A pinch of red pepper flakes and a handful of fresh parsley finish it off with brightness and a little heat. It's the kind of one-pan dinner that looks impressive, tastes even better, and gives you zero reason to reach for anything from a box.
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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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