Ginger 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 slowly, giving you those golden, crackling-edged cubes without any fuss. Brussels sprouts go in cut-side down and stay untouched long enough to develop a deep, nutty sear — the kind that converts even the most skeptical sprout skeptics at the table. A splash of apple cider vinegar and a drizzle of maple syrup deglaze the pan and pull everything into a glossy, balanced glaze that hits sweet, savory, and just a little tangy all at once. Because the flavor here comes entirely from good technique and pantry staples — no marinades, no spice blends, no pre-made sauces — there's nothing hidden to worry about, making it a genuinely clean and straightforward cook. The apple softens just enough to meld with the sprouts while still holding its shape, adding freshness against all that rich pork fat. Finish with a scatter of parsley and red pepper flakes if you like a little heat, and you've got a stunning one-pan dish that needs absolutely nothing else alongside it.
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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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