Crispy Brussels Sprouts Recipe

Prep

Trim the stem ends of the Brussels sprouts and halve them lengthwise. If any large outer leaves separate, keep them for extra crisping. Pat the sprouts dry with paper towels. Cut the pork belly into 1/2-inch cubes or 1/2-inch wide lardons. Season both pork belly and sprouts lightly with kosher salt and black pepper.

Render pork belly

Heat a large (12-inch) skillet over medium heat. Add 1 tablespoon neutral oil and the pork belly pieces in a single layer. Cook, stirring occasionally, for 8–12 minutes until pork belly is deeply browned and most of the fat has rendered and the pieces are crisp at the edges. Use a slotted spoon to transfer rendered pork belly to a paper towel-lined plate, leaving the fat in the pan.

Crisp sprouts

Increase heat to medium-high. Add the remaining 1 tablespoon neutral oil to the pan with the pork fat. Add Brussels sprouts cut-side down in a single layer (work in batches if needed). Let them sear, undisturbed, for 4–6 minutes until the cut sides are deeply golden and crisp. Stir and cook 2–3 more minutes until tender-crisp. Season with a pinch more salt and pepper.

Combine pork and sprouts

Return the rendered pork belly to the pan with the sprouts, toss to combine and heat through for 1 minute. Remove from heat and set aside while you finish the sauces.

Whisk together soy sauce, rice vinegar, toasted sesame oil, honey, neutral oil, minced garlic, minced ginger, toasted sesame seeds, and lime juice in a small bowl until emulsified. Taste and adjust: add a scant 1/4 tsp more honey if you want sweeter, or another 1/4 tsp rice vinegar if you want brighter acidity.

If the dressing is too salty from the soy, add 1–2 teaspoons water to loosen and balance the flavor.

In a small bowl, combine mayonnaise, sriracha, lime juice, honey, grated garlic and salt. Whisk until smooth. If too thick, whisk in up to 1 teaspoon water to reach a squeeze-able consistency. Taste and adjust heat or sweetness as desired.

Transfer the warm Brussels sprouts and pork belly to a serving platter or keep in the pan off heat. Drizzle the sweet sesame soy vinaigrette over the sprouts and pork (about half the vinaigrette to start), toss gently to coat—add more vinaigrette to taste.

Dot or drizzle sriracha aioli over the plated sprouts in a zigzag or small spoonfuls, or serve the aioli on the side for dipping.

Scatter sliced scallions, extra toasted sesame seeds, and cilantro (if using) over the top. Serve immediately with lime wedges to squeeze over.

Leftovers: store vinaigrette and aioli separately in airtight containers in the refrigerator for up to 4 days. Reheat sprouts and pork gently in a 350°F (175°C) oven for 8–10 minutes to re-crisp.