Walnut 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 much fuss. The technique here is what makes it sing — starting the pork belly in a cold pan lets the fat render slowly so every cube turns golden and crackling before the sprouts even hit the heat. Those sprouts get a proper sear cut-side down, building deep, nutty browning that transforms them from something people tolerate into something they actually fight over. A splash of apple cider vinegar and a drizzle of maple syrup go in at the end, reducing into a glossy glaze that ties the savory, sweet, and slightly smoky elements together beautifully. The whole ingredient list is straightforward — fresh produce, pork, pantry staples — so there's no need to scan labels or worry about hidden nut additions sneaking in from a pre-made sauce or spice blend. A pinch of red pepper flakes and a handful of fresh parsley at the finish add just enough brightness and heat to keep every bite interesting. This is the kind of weeknight-meets-dinner-party recipe that earns a permanent spot in your rotation.
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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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