Nightshade 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 so every cube turns golden and crackling before the vegetables even hit the heat. Those deeply browned, slightly charred sprouts get a glossy finish from maple syrup and apple cider vinegar, which reduces into a light glaze that ties every element together beautifully. The apple softens just enough to add a juicy, fruity contrast without turning to mush, and the garlic brings a savory backbone that keeps the whole thing grounded. For anyone navigating a nightshade-free lifestyle, this kind of hearty, satisfying skillet meal can feel hard to come by — so many bold, savory recipes lean on tomatoes, peppers, or paprika for depth. This one builds all of that richness through technique and smart ingredient choices instead, with no nightshade-derived shortcuts needed. The optional red pepper flakes are the only ingredient to skip or leave out if you're being strict, and the dish loses nothing essential without them. Finish with a scatter of fresh parsley and bring it straight to the table — it's the kind of meal that looks like you spent far more effort than you actually did.
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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)
Can be omittedred pepper flakes
- 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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