Pistachio 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 vegetables even hit the heat. Those deeply browned, slightly charred sprouts get a finishing drizzle of maple syrup and apple cider vinegar that reduces into a glossy glaze, balancing savory, sweet, and tangy in every bite. The Honeycrisp or Fuji apple softens just enough to meld with the other flavors while still holding its shape, adding a fresh brightness that keeps the whole dish from feeling heavy. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-reading or substitution stress — just straightforward, whole-food cooking. A pinch of red pepper flakes and a handful of fresh parsley at the end round things out beautifully, though the dish absolutely holds its own without them. This is the kind of skillet dinner that disappears fast, so you might want to plan for seconds.
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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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