Low Iodine Sautéed Brussels Sprouts with Pork Belly and Apples
Salty, sweet, and a little smoky, this skillet dish is the kind of weeknight dinner that feels way more impressive than the effort involved. Fresh pork belly is rendered low and slow until the cubes are golden and crispy, then Brussels sprouts get a serious sear in that same pan — cut-side down, undisturbed, until they're deeply caramelized and just tender. Chunks of Honeycrisp or Fuji apple go in next, softening just enough to add a juicy, fruity contrast without turning to mush. A quick glaze of maple syrup and apple cider vinegar pulls everything together into something sticky, bright, and completely addictive. For anyone navigating iodine restrictions, this recipe is a natural fit. Every ingredient here — fresh pork belly, Brussels sprouts, apple, olive oil, garlic, maple syrup, and apple cider vinegar — is naturally low in iodine, with no seafood, dairy, or iodized salt required. Just season with non-iodized salt and you're good to go. It's the kind of dish that proves eating within tight dietary boundaries doesn't mean sacrificing bold, restaurant-worthy flavor.
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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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