Sesame 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 special without requiring a complicated ingredient list. The technique here does a lot of the heavy lifting — starting the pork belly in a cold pan coaxes out the fat slowly, leaving you with golden, crackling little cubes that add serious texture to every bite. The sprouts get a proper sear cut-side down until deeply browned, which brings out their natural nuttiness in a way that converts even the skeptics. A splash of apple cider vinegar and a drizzle of maple syrup go in at the end, reducing into a light glaze that ties the savory, sweet, and slightly smoky elements together beautifully. For anyone navigating sesame allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, with no hidden sauces, marinades, or condiments that typically sneak sesame into an otherwise clean dish. A pinch of red pepper flakes and a handful of fresh parsley finish it off, making the whole thing look as good as it tastes.
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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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