Paraben 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 special without requiring much fuss. The technique here is the real star — starting the pork belly in a cold pan lets the fat render slowly so every cube turns golden and crackling before the vegetables even hit the heat. Brussels sprouts get a proper sear cut-side down until deeply browned, picking up that nutty, almost smoky edge that converts even the most skeptical eaters. A quick hit of maple syrup and apple cider vinegar at the end creates a glossy glaze that ties the savory, sweet, and bright flavors into something cohesive and crave-worthy. Every ingredient in this recipe is a whole, recognizable food — fresh produce, a clean oil, and pantry staples — so there's no need to scrutinize labels for synthetic preservatives or additives that can sneak into processed sauces and marinades. That makes it a genuinely easy choice for anyone keeping their plate free from unnecessary chemical additives. Finish it with a handful of fresh parsley and a pinch of red pepper flakes, and you've got a stunning skillet dinner that looks far more impressive than the effort it took to make.
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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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