Wheat 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 pork belly is started in a cold pan so the fat renders slowly, leaving you with golden, crackling little cubes that add serious texture to every bite. Brussels sprouts go in cut-side down and stay untouched long enough to develop a deep, nutty sear — none of that steamed, soggy business. A quick hit of maple syrup and apple cider vinegar at the end creates a glossy glaze that ties the savory, sweet, and tangy notes together beautifully. Every ingredient here is naturally free of wheat, so there's no swapping or substituting required — just straightforward, whole-food cooking that happens to work perfectly for anyone avoiding gluten-containing grains. Finish it with a scatter of fresh parsley and a pinch of red pepper flakes if you like a little heat, and you've got a stunning one-pan meal that looks far more complicated than it actually is.
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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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