Hazelnut 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 technique here is what makes it sing — starting the pork belly in a cold pan lets the fat render slowly so every cube comes out golden and crackling, while the cut-side-down sear on the sprouts builds that deep, nutty char that converts even the most skeptical Brussels sprouts eater. A splash of apple cider vinegar and a drizzle of maple syrup go in at the end, reducing into a glossy glaze that ties the savory, sweet, and slightly smoky notes together beautifully. The apple softens just enough to melt into the dish without turning to mush, adding brightness and a little crunch that keeps each bite interesting. Every ingredient here is straightforward and naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your pan. It's the kind of one-skillet meal that looks impressive enough to serve to guests but is honestly simple enough to pull off on any given evening.
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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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