Gut Friendly Sautéed Brussels Sprouts with Pork Belly and Apples

Total time40 min

Prep time15 min

Cook time25 min

Gut 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 indulgent but is built on genuinely wholesome ingredients. Starting the pork belly in a cold pan lets the fat render slowly, giving you golden, crackling-edged cubes without any harsh cooking oils or processed additives. The Brussels sprouts get a proper sear — cut-side down, undisturbed — so they develop that deep, nutty char that makes them completely irresistible rather than the soggy, bitter version people tend to dread. Apple cider vinegar and a touch of maple syrup create a quick pan glaze that balances richness with brightness, and that kind of acid-sweet finish is exactly what makes a gut-friendly meal feel satisfying rather than spartan. Fresh garlic goes in just long enough to turn fragrant and golden, layering in flavor without overwhelming the dish. Everything comes together in a single pan, which means less cleanup and more time actually enjoying what you made. Finish it with a scatter of fresh parsley and you've got a plate that looks as good as it tastes.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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