Gelatin 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 pork belly starts in a cold pan so the fat renders out slowly, giving you those golden, crackling-edged cubes without any fuss. Brussels sprouts go in cut-side down and stay put long enough to develop a deep, nutty sear — the kind that converts even the most skeptical sprout-avoiders at the table. A splash of apple cider vinegar and a drizzle of maple syrup finish the pan with a quick glaze that ties the savory, sweet, and slightly smoky notes together beautifully. Every ingredient here is straightforward and naturally free of animal-derived gelling agents, so there's nothing hidden to second-guess — just whole, real food cooked simply. A pinch of red pepper flakes and a handful of fresh parsley at the end keep things bright and just a little lively. This is the kind of one-pan dinner that looks impressive, tastes even better, and leaves almost nothing to clean up.
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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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