Mushroom 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 sing — 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. Those Brussels sprouts get a proper sear cut-side down until deeply browned, then tossed with sliced garlic, fresh apple, and a quick glaze of maple syrup and apple cider vinegar that pulls the whole thing into balance. The apple softens just enough to melt into the savory richness without turning to mush, and a pinch of red pepper flakes at the end gives it a subtle kick if you want it. Everything here is straightforward produce, pork, and pantry staples — no hidden extras to second-guess, which makes it a genuinely easy choice when you're cooking around fungal sensitivities. It's the kind of side dish that quietly steals the show, but honestly works just as well as a light main straight from the skillet.
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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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