Legume 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 special — starting the pork belly in a cold pan coaxes out the fat slowly, leaving you with golden, crackling little cubes that add serious texture to every bite. That rendered fat becomes the flavor foundation for the whole dish, and a splash of olive oil brings it up to the heat needed to get those Brussels sprouts properly charred on the cut side. A drizzle of maple syrup and apple cider vinegar at the end creates a quick glaze that ties the savory, sweet, and tangy notes together beautifully. Every ingredient here is naturally free of legumes — no soy, no peanuts, no hidden bean-based oils or sauces to second-guess — so the ingredient list is as clean as the flavors are bold. The Honeycrisp or Fuji apple softens just enough to melt into the dish without turning to mush, adding a fruity brightness that balances the richness of the pork. Finish it with a scatter of fresh parsley and a pinch of red pepper flakes if you like a little heat, and you've got a stunning plate with almost no effort.
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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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