Yeast 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 like a restaurant-worthy autumn plate without any of the fuss. The pork belly starts in a cold pan so the fat renders slowly, giving you those irresistible golden, crackling-edged cubes that make the whole thing sing. Brussels sprouts go in cut-side down and stay undisturbed long enough to develop a deep, nutty sear — the kind that converts even the most skeptical sprout-avoiders at the table. A splash of apple cider vinegar and a drizzle of maple syrup pull everything into a glossy, balanced glaze that hits sweet, savory, and just a little tangy all at once. Because every ingredient here is a whole, unprocessed food, there's no need to scan labels for hidden fermented additives or worry about sneaky yeast-derived flavor enhancers that show up in so many bottled sauces and condiments. Fresh garlic, a good olive oil, and a handful of parsley are all the finishing touches this skillet needs. It's the kind of weeknight dinner that looks impressive enough to serve to guests but comes together with minimal effort and a single pan to wash.
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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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