Lactose Free Sautéed Brussels Sprouts with Pork Belly and Apples
This skillet dish is the kind of thing that makes people forget they're eating Brussels sprouts — in the best possible way. Crispy, rendered pork belly brings deep savory richness, while sweet apple pieces and a maple-cider glaze balance everything out with just the right amount of brightness. The whole thing comes together in one pan, building layers of flavor from the caramelized cut sides of the sprouts to the fragrant garlic and lightly charred outer leaves. Naturally free of any dairy, it doesn't rely on butter or cream to taste indulgent — the rendered pork fat and olive oil do all the heavy lifting. That quick maple syrup and apple cider vinegar reduction at the end creates a glossy, sticky glaze that ties every element together without a drop of anything that could cause digestive trouble. A scatter of fresh parsley at the finish adds a pop of color and a clean herbal note that cuts through the richness. This is a genuinely satisfying one-pan meal that happens to work beautifully for anyone avoiding lactose — no substitutions, no compromises.
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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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