Rice 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 sing — starting the pork belly in a cold pan lets the fat render slowly, giving you those golden, crackling-edged cubes without any fuss. The Brussels sprouts go in cut-side down and stay untouched long enough to develop a deep, nutty sear that transforms them completely. A quick hit of maple syrup and apple cider vinegar at the end pulls everything into a glossy glaze that balances the richness of the pork with just the right amount of brightness. Every single ingredient in this dish is naturally grain-free and contains no rice or rice-derived components, so there's nothing to swap or second-guess. It's a satisfying, full-flavored plate that proves you don't need grains of any kind to build serious depth and complexity. Finish it with a scatter of fresh parsley and it's ready to impress.
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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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