Seed Oil 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 indulgent but is built on genuinely clean ingredients. The whole thing is cooked in rendered pork fat and extra virgin olive oil — no canola, no soybean oil, no industrial shortcuts anywhere in sight. Starting the pork belly in a cold pan is the move here: it gives the fat time to render slowly, producing those golden, crackling-edged cubes that make the whole dish sing. The Brussels sprouts go in cut-side down and stay untouched long enough to develop a deep, nutty sear that you simply cannot rush. A splash of apple cider vinegar and a drizzle of maple syrup pull everything into a glossy glaze that balances the richness of the pork without overwhelming the natural sweetness of the apple. It's the kind of one-pan dinner that looks like it took serious effort but comes together with straightforward technique and a short ingredient list. Finish it with a scatter of fresh parsley and a pinch of red pepper flakes if you want a little heat to cut through all that savory goodness.
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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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