High Fructose Corn Syrup 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 magic here is in the layering — rendering the pork belly first builds a savory, golden base, and the sprouts get deeply caramelized in that same pan before the apple goes in to add brightness and a little natural sweetness. A drizzle of pure maple syrup and apple cider vinegar at the end creates a quick glaze that ties everything together without relying on any processed sweeteners. For anyone navigating labels at the grocery store, that glaze step is where a lot of recipes quietly sneak in corn syrup-laden sauces or bottled dressings — this one keeps it clean with ingredients you can actually pronounce. The Honeycrisp or Fuji apple is a smart choice too, bringing enough sweetness on its own so the maple syrup just needs to do a little finishing work. A pinch of red pepper flakes and a handful of fresh parsley at the end give it just enough edge to keep things interesting. This is the kind of side dish that has a habit of becoming the main event.
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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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