Nitrate & Nitrite 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 trick to avoiding preserved meats — which almost always carry curing salts — is starting with fresh pork belly, and that's exactly what this recipe calls for. Rendering the cubes low and slow in a cold pan coaxes out the fat naturally, giving you crackling, golden bites without any added preservatives or shortcuts. The Brussels sprouts get a serious sear cut-side down until deeply golden, then the apple goes in just long enough to soften slightly while still holding its shape — that textural contrast is everything. A quick glaze of maple syrup and apple cider vinegar pulls the whole skillet together with a sticky, tangy finish that makes you want to scrape every last bit from the pan. Fresh parsley scattered over the top keeps it bright, and a pinch of red pepper flakes adds just enough heat if you want it. This is the kind of bold, satisfying dish that makes it easy to eat well without ever reaching for a package of cured or processed meat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!