Paleo Sautéed Brussels Sprouts with Pork Belly and Apples
Brussels sprouts get a serious glow-up here, transformed from a divisive side dish into something genuinely crave-worthy. Starting the pork belly in a cold pan is the secret weapon — it renders the fat slowly so every cube comes out golden, crispy, and deeply savory without burning. The sprouts go in next, cut-side down in that same skillet, picking up a gorgeous char before the sweet apple pieces and a quick maple-cider glaze tie everything together into one cohesive, restaurant-worthy dish. That combination of smoky, sweet, tangy, and a little spicy (if you go for the red pepper flakes) hits every note at once. This is exactly the kind of weeknight dinner that feels indulgent without straying from whole, unprocessed ingredients. Pork belly, fresh vegetables, apple, olive oil, maple syrup, and apple cider vinegar — everything on this list is naturally grain-free and dairy-free, so there's no need to swap or substitute a single thing. The glaze reduces right in the pan, coating the sprouts and apple in a sticky, caramelized finish that tastes far more complex than the short ingredient list suggests. Scatter some fresh parsley over the top and it looks as good as it tastes.
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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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