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Pork Belly With Brussels Sprouts And Almonds

Published by: Chef Patrick Browne • Updated: January 22, 2024 • Checked By: Chef Matty Riedel

This dish can be a hot side dish, but I enjoy it as a stand-alone on cool evenings.  Paired with an acidic white wine, this dish and a good movie could make for a wonderful evening.  

Brussels sprouts have a natural bitterness that can turn some people against them.  I like to use this as a building block for a great one-pan wonder dish.  They’re strong enough to stand up to sweet, sour, and salty additions used in this recipe.

For the sous vide pork belly recipe used in this recipe, click here.

Brussels Sprouts With Pork Belly And Almonds

Pork Belly With Brussels Sprouts And Almonds Recipe
Brussels Sprouts With Pork Belly And Almonds
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 12 minutes
COOK TIME 20 hours
COURSE Main Course
CUISINE American
SERVINGS 4
CALORIES 258 kcal

Equipment

Ingredients
 

  • Salt to taste
  • Black pepper to taste
  • 20 grams Olive oil
  • 1 tablespoon Butter
  • 250 grams Brussels sprouts, stemmed, split
  • 14 grams Garlic, minced
  • 60 ml Dry white wine
  • 100 grams Pork belly, cooked, shredded, rough chop
  • 100 ml Chicken broth
  • 1 tablespoon Honey
  • 1 tablespoon Apple cider vinegar
  • 1 tablespoon Butter
  • 15 grams Parmesan cheese, small shred
  • 2 tablespoon Almonds, chopped and roasted

Method
 

  • Heat the oil in the skillet over medium-high heat.
  • Add the Brussels sprouts. Add the first listed butter. Season with salt and pepper.
  • Cook the Brussels sprouts until they are well caramelized.
  • Reduce heat to medium.
  • Add the garlic and cook through.
  • Add the wine and reduce to almost dry.
  • Add the pork belly and stir to incorporate.
  • Add the broth and honey. Heat the pork through.
  • Add the cider vinegar. Taste and season to taste.
  • When Brussels sprouts are cooked to your desired tenderness, add the butter and stir to incorporate.
  • Plate the dish. Top with the parmesan cheese and roasted almonds.
Chefs Tips
  • If you find Brussels sprouts to be too bitter or pungent, you can blanch them first in boiling water. This helps remove some of the volatile bitter components.
  • Whenever possible, toast nuts before you use or serve them. They sometimes acquire a stale taste when stored for a while and toasting them brings them back to life.
Nutritional Information
Calories: 258kcalCarbohydrates: 8gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 22mgSodium: 170mgPotassium: 131mgFiber: 1gSugar: 5gVitamin A: 45IUVitamin C: 1mgCalcium: 77mgIron: 1mg
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When Did Pork Belly Become Popular?

“Pork belly” as a food item has a long history, with its popularity and usage varying significantly across different cultures and time periods.

  1. Ancient Times: Pork has been a staple meat in many cultures for thousands of years. In ancient China, pork was the primary meat consumed, and dishes resembling modern pork belly recipes can be traced back to these times.
  2. Middle Ages: In Europe, during the Middle Ages, pork was a common meat, and the fatty belly portion would have been used in various dishes. However, it might not have been specifically highlighted or celebrated as a distinct cut as it is in some modern cuisines.
  3. Modern Era: In Western cuisine, pork belly became more prominent as a speciality item in the late 20th and early 21st centuries. This rise in popularity can be attributed to the growth of gourmet and artisanal food movements and the influence of Asian cuisines, where pork belly has long been a staple.
  4. Asian Cuisine Influence: In many Asian cuisines, pork belly has been a key ingredient for centuries. For instance, Korean, Chinese, and Japanese cuisines have several traditional dishes featuring pork belly, such as Samgyeopsal in Korea, Dongpo pork in China, and Kakuni in Japan.
  5. Recent Trends: The recent “foodie” movement in the West has seen a resurgence of interest in traditional and artisanal cuts of meat, including pork belly. Its rich flavour and versatility have made it popular in contemporary gourmet and street food culture.

In summary, while pork belly has been used in cooking for millennia, its status as a gourmet or speciality item in Western cuisine is a more recent phenomenon, gaining significant popularity in the late 20th and early 21st centuries. This rise in popularity coincides with the global fusion of culinary traditions and a growing appreciation for diverse and richly flavoured cuts of meat.

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