Honey Free Sautéed Brussels Sprouts with Pork Belly and Apples
Crispy pork belly, caramelized Brussels sprouts, and tender apple pieces come together in one skillet for a dish that feels genuinely restaurant-worthy on a weeknight. The sweetness here comes entirely from maple syrup and a Honeycrisp or Fuji apple — no honey anywhere in the ingredient list, so you get that satisfying sweet-savory balance without any substitutions or label-checking stress. Starting the pork belly in a cold pan is the secret to properly rendered, golden-crisp cubes that add serious texture to every bite. Cooking the sprouts cut-side down without stirring builds a deep, nutty sear that transforms them from something people tolerate into something people actually fight over. A splash of apple cider vinegar cuts through the richness of the pork fat and pulls the whole glaze together in under a minute. Everything finishes in a single skillet, which means bold, layered flavor with minimal cleanup — a rare combination that makes this one worth adding to the regular rotation.
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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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