Pregnancy Friendly 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 pork belly is rendered low and slow until golden and crackling, then set aside while the sprouts get a deep, nutty sear in that same pan — no shortcuts, just good technique. A splash of apple cider vinegar and a drizzle of maple syrup pull everything into a glossy glaze that balances richness with brightness in the best possible way. During pregnancy, getting enough folate, fiber, and iron matters, and Brussels sprouts quietly deliver on all three fronts. Pork belly is cooked thoroughly from a cold start and brought to a safe internal temperature through steady rendering, so there's no guesswork about undercooked meat. The apple adds natural sweetness without any added sugar beyond a single tablespoon of maple syrup, keeping the overall dish satisfying but not heavy. Fresh parsley at the end adds a pop of color and a little extra vitamin C to help with iron absorption — a small touch that actually earns its place on the plate.
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Learn more →Ingredients
4 servings
- 6 oz fresh pork belly, skin removed, cut into ½-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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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