Xanthan Gum Free Sautéed Brussels Sprouts with Pork Belly and Apples

Total time40 min

Prep time15 min

Cook time25 min

Xanthan Gum 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 starts in a cold pan so the fat renders slowly, giving you those irresistible golden, crackling-edged cubes without any fuss. Brussels sprouts go in cut-side down and stay untouched long enough to develop a deep, nutty sear — the kind that converts even the most skeptical sprout-hater at the table. A splash of apple cider vinegar and a drizzle of maple syrup deglaze the pan at the end, pulling up all those browned bits and forming a light glaze that ties every element together beautifully. Because every ingredient here is a whole, unprocessed food, there are no hidden thickeners or stabilizers to worry about — the glaze gets its body purely from reduction, which is exactly how it should be. Finished with fresh parsley and an optional pinch of red pepper flakes, this is the kind of bold, savory-sweet skillet meal that earns a permanent spot in your rotation.

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Ingredients

4 servings

6 oz fresh pork belly, skin removed, cut into ½-inch cubes
1 lb brussels sprouts, trimmed and halved
Fresh Brussels Sprouts, 1 lb Bag Brussels Sprouts - Stalk Simple Truth Organic Bagged Fresh Brussels Sprouts Signature Select/Farms Brussels Sprouts - 12 OZ Signature Farms Brussels Sprouts - 24 OZ
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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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