Shellfish 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 so every cube comes out golden and crackling before the vegetables even hit the heat. Brussels sprouts get a proper sear cut-side down until deeply browned, which transforms them from bitter and dense into something nutty and almost sweet. A splash of apple cider vinegar and a drizzle of maple syrup deglaze the pan at the end, pulling up all those caramelized bits and coating everything in a glossy, balanced glaze. The apple pieces add a juicy brightness that cuts right through the richness of the pork, making each bite feel lighter than you'd expect. Everything in this recipe is straightforward and naturally free from any seafood or shellfish concerns — no sauces to scrutinize, no hidden ingredients to second-guess. Finish it with a handful of fresh parsley and a pinch of red pepper flakes if you like a little heat, and you've got a stunning plate with almost no effort.
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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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