Pecan 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 sprouts even hit the heat. Those sprouts get a serious sear cut-side down, building the kind of deep, nutty char that converts even the most skeptical Brussels sprouts eaters at the table. A splash of apple cider vinegar and a drizzle of maple syrup go in at the end, reducing into a glossy glaze that ties the savory, sweet, and slightly smoky elements together beautifully. Every ingredient in this recipe is naturally free of tree nuts, so there's no need to swap anything out or scrutinize labels — it's straightforwardly safe and satisfying as written. Finish it with a handful of fresh parsley and a pinch of red pepper flakes if you like a little heat, and you've got a stunning side or light main that looks far more involved than it actually is.
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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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