Nutmeg 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, leaving you with golden, crackling little cubes that add serious texture to every bite. Those rendered drippings then help the Brussels sprouts develop a deep, nutty char on their cut sides before the garlic, apple, and a quick maple-cider glaze bring everything into balance. Many warming, savory recipes lean on nutmeg as a background spice, but this one builds all its depth through technique and real ingredients — caramelization, acidity, and a touch of heat from optional red pepper flakes do all the heavy lifting. The Honeycrisp or Fuji apple softens just enough to melt into the dish without turning to mush, and the whole thing comes together with a brightness that keeps it from feeling heavy. A scatter of fresh parsley at the end lifts the whole plate and makes it look as good as it tastes. It's the kind of recipe that converts Brussels sprouts skeptics on the first bite.
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!