Rye Free Sautéed Brussels Sprouts with Pork Belly and Apples

Total time40 min

Prep time15 min

Cook time25 min

Rye 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 pork belly is started in a cold pan so the fat renders slowly, giving you those irresistible golden, crackling-edged cubes without any fuss. Brussels sprouts go in cut-side down and stay untouched long enough to develop a deep, nutty sear — the kind that converts even the most skeptical sprout-avoiders at the table. A splash of apple cider vinegar and a drizzle of maple syrup pull everything into a glossy glaze that balances richness with just enough brightness. The whole ingredient list is naturally free of grain-based additions, so there's no need to swap anything out or second-guess a label — what you see is exactly what goes in the pan. Finished with a scatter of fresh parsley and optional red pepper flakes, it's the kind of bold, satisfying skillet meal that looks far more complicated than it actually is.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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