MSG 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 pork belly is started in a cold pan so the fat renders slowly, giving you those irresistible golden, crackling-edged cubes without any shortcuts. The sprouts get a proper sear cut-side down until deeply browned, then the apple goes in just long enough to soften slightly while still holding its shape — that contrast in texture is everything. A quick glaze of maple syrup and apple cider vinegar ties the whole skillet together with a sweet, tangy finish that balances the richness of the pork. Every ingredient here is whole and straightforward — fresh produce, a splash of pantry staples, and real pork — so there's no need to scrutinize labels for hidden flavor enhancers or additives. It's the kind of bold, savory-sweet combination that makes people ask for the recipe before they've even finished their plate.
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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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