Lupin 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 indulgent but is surprisingly straightforward to pull off. The technique here is what makes it sing — starting the pork belly in a cold pan lets the fat render slowly, giving you those golden, crackling-edged cubes without any fuss. The Brussels sprouts go in cut-side down and stay undisturbed long enough to develop a deep, nutty sear that transforms them from bitter to irresistible. A splash of apple cider vinegar and a drizzle of maple syrup at the end create a quick glaze that ties the savory, sweet, and tangy notes into something genuinely craveable. Because every ingredient here is a whole, recognizable food — fresh produce, pork, olive oil, pantry staples — there's no need to scrutinize labels for hidden legume-based fillers or flour blends that can sneak into processed sauces and seasonings. Garlic, red pepper flakes, and a handful of fresh parsley finish the dish with brightness and just enough heat. It's the kind of one-pan dinner that looks impressive on the table but asks very little of you in the kitchen.
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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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