Turkey Free Sautéed Brussels Sprouts with Pork Belly and Apples
This skillet dish is the kind of thing that makes people hover around the stove, sneaking bites before it even hits the table. Cubes of pork belly are rendered low and slow until golden and crispy, then set aside while Brussels sprouts get a serious sear — cut-side down, undisturbed, until deeply caramelized and just a little charred at the edges. Honeycrisp or Fuji apple goes in next, softening just enough to add a juicy, sweet contrast without turning to mush. A quick drizzle of maple syrup and apple cider vinegar pulls everything together into a glossy, tangy-sweet glaze that coats every sprout and apple chunk. The crispy pork belly goes back in at the end so it stays crunchy rather than steaming out in the sauce. It's a genuinely satisfying combination of textures — crisp, tender, caramelized, and bright — all from one pan. Whether you're avoiding poultry for dietary reasons or simply want a pork-forward dish that doesn't rely on any bird-based proteins, this one delivers big flavor with zero compromise.
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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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