Eosinophilic Esophagitis Friendly 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 combination of textures — crunchy charred sprouts, tender apple, and golden rendered pork — makes every bite interesting without relying on any of the common trigger ingredients that make eating out or ordering in such a gamble. Managing eosinophilic esophagitis often means scanning every label for dairy, wheat, soy, eggs, nuts, and seafood, and this recipe sidesteps all of them naturally, built entirely around whole, straightforward ingredients. The maple syrup and apple cider vinegar reduce into a light glaze that ties everything together with just enough sweetness and brightness to balance the richness of the pork. Starting the pork belly in a cold pan is the move that unlocks all that gorgeous rendered fat, which then becomes the cooking base for the sprouts — it's a smart technique that layers flavor without adding anything complicated. A little fresh parsley scattered over the top at the end keeps things feeling fresh and vibrant. This is the kind of satisfying, deeply savory meal that proves eating within tight dietary boundaries doesn't have to mean settling for less.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!