Honey Garlic Pork Belly Brussels Sprouts Recipe
Dressed up Brussels sprouts! Perfect as an appetizer or along side dinner. Crispy pork belly lardons, sliced thin and tossed with cast iron roasted Brussels sprouts all drizzled in honey garlic sauce.
How to Make the Best Honey Garlic Pork Belly Brussels Sprouts
This honey garlic pork belly Brussels sprouts dish elevates a simple side to restaurant-quality elegance. The combination of crispy pork belly lardons and caramelized Brussels sprouts coated in a sticky-sweet honey garlic glaze makes for an irresistible accompaniment to any meal. It works beautifully as an appetizer for gatherings or as a showstopping side dish alongside your favorite proteins.
The key to success lies in the preparation: drying and salting the pork belly ahead of time ensures maximum crispiness, while roasting the Brussels sprouts in the rendered pork fat infuses them with incredible flavor. The honey garlic sauce brings everything together with its perfect balance of sweetness and savory garlic notes. This recipe serves four but can easily be doubled for larger crowds.
Best served warm straight from the cast iron skillet, this dish is sure to impress your family and guests with its sophisticated flavors and beautiful presentation.
Honey Garlic Pork Belly Brussels Sprouts
Dressed up Brussels sprouts! Perfect as an appetizer or along side dinner. Crispy pork belly lardons, sliced thin and tossed with cast iron roasted Brussels sprouts all drizzled in honey garlic sauce.
Ingredients
Pork Belly & Preparation
Brussels Sprouts & Sauce
Instructions
Make the Pork Belly
- The night before—or at least 6 hours—dry the pork belly and season liberally with salt.
- Preheat the oven to 375°F. Cut the long piece of pork belly into 4–6 inch pieces and lightly salt. If there is a thick skin attached, trim it from the pork belly. Drizzle a sheet pan lightly with 1 tablespoon oil, lay the pork belly pieces onto the pan and roast for 20 minutes.
- Heat cast iron skillet on the stove top while letting the pork belly cool slightly. Once cool enough to handle, slice the pork belly into 'lardons,' about 1/4–1/2 inch thickness.
- Drizzle the skillet with 2 tablespoons vegetable oil and sauté the pork belly lardons for 2 to 3 minutes to get hot. Transfer the skillet to the oven for 5 minutes until brown and crispy.
Roast the Brussels Sprouts
- Add the Brussels sprouts to the pan and lightly season with salt and pepper. Stir well in the pan so Brussels sprouts are coated in the oil and pork fat.
- Return the cast iron skillet to the oven and roast for 30 minutes at 375°F, stirring about halfway through. While the sprouts roast, mince the garlic, stir into honey and set aside.
- After roasting, add the honey garlic sauce to the pan and stir to coat the pork belly and Brussels sprouts.
Notes
- Plan ahead—the pork belly needs to be dried and salted the night before or at least 6 hours in advance.
- Use a cast iron skillet for the best results, as it distributes heat evenly and creates wonderfully crispy pork belly.
- Don't skip the final honey garlic coating—it's what brings all the flavors together.