Pork Belly Brussels Sprouts Recipe
Make Pork Belly Brussels Sprouts Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Pork Belly
Preheat the oven to 375°F (190°C). Score the skin of the pork belly in a crosshatch pattern, ensuring not to cut into the meat. Season the pork belly generously with salt and black pepper.
- 2
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut them in half if they are large.
Cooking
- 3
Sear the Pork Belly
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork belly skin-side down and sear for about 5-7 minutes until the skin is crispy. Flip the pork belly and sear the other side for another 5 minutes.
- 4
Roast the Pork Belly
Transfer the skillet to the preheated oven and roast the pork belly for 20-25 minutes until cooked through and tender.
- 5
Sauté the Brussels Sprouts
While the pork belly is roasting, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the Brussels sprouts, salt, and black pepper. Sauté for 8-10 minutes until the sprouts are tender and slightly caramelized.
- 6
Combine and Serve
Once the pork belly is done, let it rest for 5 minutes before slicing. Serve the sliced pork belly over the sautéed Brussels sprouts and drizzle with balsamic vinegar and red chili flakes, if using.
