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    Home » Hunger

    Honey Garlic Pork Belly Brussels Sprouts

    By Lauren on February 14, 2019, Updated April 27, 2021 17 Comments

    Jump to Recipe Print Recipe
    overhead view of cast iron pork belly 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 easy honey garlic sauce.

    Calling all bacon lovers!! And Brussels sprout lovers for that matter. Those two BFF ingredients are about to come into our lives hand in hand and coated in sweet and savory honey garlic sauce. Here are the major take home points about why these sprouts are skipping to the front of the class:

    • roasted, perfectly browned sprouts (aka the 'balance' to indulgent pork belly)
    • crispy, salty, savory pork belly
    • like a generous serving of bacon 
    • more pork flavor, less smoke
    • honey garlic sauce is sweet, savory, and just the right amount of gooey

    So what makes these pork belly Brussels sprouts better than your average sprout and pork dish? It's all about the lardons friends.

    This post contains affiliate links. There is no additional cost to you, but I make a commission from the sale.

    pork belly lardons crisped up in a cast iron pan

    What are pork belly lardons?

    So what exactly is this delight bite of bacon? Well, it's kind of exactly that. Pork belly lardons are like the superman of bacon, just before it goes through the smoking and slicing process. Perhaps that makes it Clark Kent, but either way, it's saving the day to add deliciousness to boring dishes.

    Pork Belly is usually available in a slab, strip or pre cut pieces. You can also find it bone-in, but for this you'll want it without the bone. Turning it into a 'pork belly lardon' means you'll be cutting it into thicker pieces, about ¼ inch to ½ inch in thickness. Think of it as a pork belly crouton.

    crispy pork belly strip

    pork belly cut into pieces

    Making pork belly lardons is very simple. Dry and salt them the night before to extract moisture and intensify flavor. The following day, trim off any skin and cut the pork belly strip into 4 to 6 inch pieces, lightly salt again. Then you just roast, slice, and crisp up in cast iron pan.

    Done-zo. In no time we're living it up in pork belly bliss of crispy, salty, goodness. Add them to salads, tacos, or make some honey garlic pork belly Brussels sprouts.

    pork belly cut into lardons

    How to make honey garlic pork belly brussels sprouts

    We know how to make the pork belly. All we're missing is some sprouts and a gooey garlicky sweet sauce. The thing that's also great about these pork belly Brussels sprouts is that they're a one pan recipe. Using a cast iron skillet is hands down my favorite way to get this done.

    By using the same pan you'll do a few things:

    1. any seasoning, fat, flavor that roasts off the pork belly will coat the sprouts,
    2. that adds flavor and fat to help roasted them beautifully brown.
    3. the entire pan is already hot throughout which will help it to cook evenly and faster
    4. fewer dishes (hell to the yes!)

    cast iron roasted brussels sprouts with crispy pork belly and honey garlic sauce

    You could even roast the pork belly in the cast iron to begin with but the pork belly is pretty liberally salted so just taste test before salting the sprouts. This cast iron skillet is constantly in my rotation!

    When it comes to prepping the sprouts, my most recent obsession is to trim off the bottom and then quarter them. I discovered this makes for the crispiest, crunchiest and tastiest sprouts for these tacos and haven't looked back.

    While the sprouts are a-roastin' mince up some garlic, mix it into honey and drizzle drizzle drizzle when the sprouts are hot out of the oven. 

    Then all you have to do is try not to snack on the whole thing while you're waiting for the rest of dinner to be done. Good luck!

     

    overhead view of cast iron pork belly brussels sprouts

    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.
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    Course: Side Dish
    Cuisine: American
    Keyword: honey garlic pork, pork belly brussels sprouts, pork belly lardons, pork belly side dish
    Prep Time: 20 mins
    Cook Time: 50 mins
    Total Time: 13 hrs 10 mins
    Servings: 4 servings
    Calories: 923kcal
    Author: Lauren
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    Ingredients

    • 1 to 1 ¼ pounds pork belly
    • 3 tablespoons vegetable or canola oil
    • salt for seasoning
    • 1 pound brussel sprouts (trimmed and quartered)
    • 3 tablespoons honey
    • 1 clove garlic (minced)

    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 ¼-1/2 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 to 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.

    Nutrition

    Calories: 923kcal | Carbohydrates: 23g | Protein: 17g | Fat: 86g | Saturated Fat: 36g | Cholesterol: 102mg | Sodium: 74mg | Potassium: 715mg | Fiber: 4g | Sugar: 15g | Vitamin A: 869IU | Vitamin C: 97mg | Calcium: 57mg | Iron: 2mg
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    Comments

    1. Jacque says

      February 25, 2019 at 9:41 am

      Finally, a way that I can get my husband to eat brussel sprouts. I know him and I both will love these. Saving for later this week.

      Reply
    2. Daniela says

      February 24, 2019 at 10:09 pm

      Yum! Don't think you can go wrong with the pork belly & Brussel sprouts combo :). Thanks so much for sharing!

      Reply
    3. Nicole says

      February 24, 2019 at 9:37 pm

      The only way I like my brussel sprouts is with bacon so this would work well for me!

      Reply
    4. Dominique | Perchance to Cook says

      February 24, 2019 at 7:27 pm

      This looks so good! The pork belly looks perfectly crispy! I've always been to scared to try to cook it on my own but your photos look so delicious that I want to try this recipe!

      Reply
    5. Charity says

      February 24, 2019 at 5:05 pm

      I just drooled all over myself!!!! Bacon + Brussels is good but this idea is killer. I'm seriously in awe of your cooking ingenuity!

      Reply
      • Lauren says

        March 02, 2019 at 9:55 am

        Thank you so much girl!

        Reply
    6. Karyl Henry says

      February 24, 2019 at 10:50 am

      Oh my goodness, this looks amazing. I love brussel sprouts cooked like this, and that pork belly is calling my name! I'm looking forward to trying this recipe

      Reply
    7. Chef Markus Mueller says

      February 24, 2019 at 6:38 am

      I was just reading a recipe for brussel sprout cease salad and was thinking how bacon and pork would work fantastic well with the slight nutty bitterness of the hard seared Brussels sprouts. And here you are, point proven! Can't wait to try this honey garlic recipe!

      Reply
    8. Leslie Kiszka says

      February 23, 2019 at 3:59 pm

      Is it bad that this dish makes my heart flutter more than my husband does? I mean, not really, but... well, kinda.

      Reply
      • Lauren says

        February 24, 2019 at 11:25 am

        relatable, but your secret is safe with me.

        Reply
    9. michele says

      February 23, 2019 at 1:19 pm

      Pork belly is such a great idea with the brussel sprouts. I love that the pieces are thicker. Adding the honey garlic sauce is such a layer of flavor on a vegetable that my family will absolutely eat!

      Reply
      • Lauren says

        February 24, 2019 at 11:26 am

        thanks michele!

        Reply
    10. Linda says

      February 22, 2019 at 3:55 pm

      There's something magic about brussels sprouts and bacon and this recipe checks off all the boxes. Love that the sprouts come out nice and crispy and that garlic sauce - yes please. I think even my husband would like brussels sprouts served this way.

      Reply
      • Lauren says

        February 24, 2019 at 11:26 am

        right! sprouts and bacon are better than peanut butter and jelly!

        Reply
    11. Julie says

      February 22, 2019 at 2:18 pm

      Oooooh bacon (well, pork belly) is the perfect way to get greens-haters to eat their veggies, right?! I bet everything gets so nice and crispy since it's cooked in cast iron.

      Reply
    12. Jenni LeBaron says

      February 22, 2019 at 1:52 pm

      Wow! This look super indulgent int he best way. We went out for our anniversary last night and the fella ordered pork belly and was raving about it. We love brussels sprouts so I bet he would be super excited if I made this soon!

      Reply
    13. Alisha Rodrigues says

      February 22, 2019 at 6:41 am

      Oh my god !! What basic ingredients and yet so much flavor. I love the combination of honey and garlic. I'm sure this dish is going to a hit at my place. Thanks for sharing

      Reply

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    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

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    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

    More about me →

    Trending Recipes

    • Low-Calorie Spicy Thai Peanut Dressing
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