Spicy Brussel Sprouts with Pork Belly and Habanero

Spicy Brussel Sprouts with Pork Belly and Habanero
Print Recipe
8 servings
Ingredients
  • For the pork belly:
  • 3 cups water plus 1/2 cup for baking
  • 1/4 cup kosher or coarse sea salt
  • 1/4 cup granulated sugar
  • 1 pound pork belly skinless and boneless
  • 1/2 cup homemade chicken broth or store bought
  • For the sauce:
  • 4 tablespoons unsalted butter
  • 4 cloves garlic finely minced
  • 1/3 cup soy sauce
  • 4 tablespoons sherry vinegar
  • 4 tablespoons agave syrup
  • 1/3 cup freshly squeezed orange juice
  • 1 habanero chile
  • For the brussel sprouts:
  • 4 tablespoons peanut oil
  • 2 pounds brussel sprouts trimmed and halved
  • Kosher or coarse sea salt to taste
  • Freshly ground pepper to taste
  • 2 scallions thinly sliced
To Prepare
  • Place the pork belly in a large sealable plastic bag. Mix 3 cups of the water with the salt and sugar, and pour it into the bag. Seal tightly and let marinate 12 to 24 hours in the refrigerator. 
  • When ready to cook the pork belly, preheat the oven to 300 degrees Fahrenheit with the rack in the middle of the oven.
  • Remove the pork belly from the brine and place in a small baking dish. Add the chicken broth and remaining 1/2 cup of water. Cover tightly with aluminum foil and roast for 2 to 2 1/2 hours until pork belly is fork tender. Remove the aluminum foil, increase heat to 450 and roast for about 20 minutes until the top has crisped and browned and the inner fat has mostly melted. Remove from oven and let cool. Once cool enough to handle, slice into 1-inch pieces.
  • To a saucepan set over medium-low heat, add the butter. Once it has melted and is bubbling, add the garlic and cook until fragrant, about 1 minute. Add the soy sauce, sherry vinegar, agave syrup and orange juice, and stir to mix well. Poke a few holes in the habanero with a pairing knife and add it to the sauce whole. It will release the flavor of the pepper without making the sauce super spicy. Bring to a simmer and let cook about 8 to 10 minutes until the sauce thickens and coats the back of a spoon.
  • In a large cast iron pan set over medium-high heat, heat the peanut oil. Add the brussel sprouts, season with salt and pepper to taste, and cook for about 12-15 minutes until crispy and browned on the outside and tender inside.
  • Plate the brussels sprouts on a large platter and top with the pork belly, drizzle with the sauce, and garnish with freshly sliced scallions.
Ingredients
  • For the pork belly:
  • 3 cups water plus 1/2 cup for baking
  • 1/4 cup kosher or coarse sea salt
  • 1/4 cup granulated sugar
  • 1 pound pork belly skinless and boneless
  • 1/2 cup homemade chicken broth or store bought
  • For the sauce:
  • 4 tablespoons unsalted butter
  • 4 cloves garlic finely minced
  • 1/3 cup soy sauce
  • 4 tablespoons sherry vinegar
  • 4 tablespoons agave syrup
  • 1/3 cup freshly squeezed orange juice
  • 1 habanero chile
  • For the brussel sprouts:
  • 4 tablespoons peanut oil
  • 2 pounds brussel sprouts trimmed and halved
  • Kosher or coarse sea salt to taste
  • Freshly ground pepper to taste
  • 2 scallions thinly sliced
To Prepare
  • Place the pork belly in a large sealable plastic bag. Mix 3 cups of the water with the salt and sugar, and pour it into the bag. Seal tightly and let marinate 12 to 24 hours in the refrigerator. 
  • When ready to cook the pork belly, preheat the oven to 300 degrees Fahrenheit with the rack in the middle of the oven.
  • Remove the pork belly from the brine and place in a small baking dish. Add the chicken broth and remaining 1/2 cup of water. Cover tightly with aluminum foil and roast for 2 to 2 1/2 hours until pork belly is fork tender. Remove the aluminum foil, increase heat to 450 and roast for about 20 minutes until the top has crisped and browned and the inner fat has mostly melted. Remove from oven and let cool. Once cool enough to handle, slice into 1-inch pieces.
  • To a saucepan set over medium-low heat, add the butter. Once it has melted and is bubbling, add the garlic and cook until fragrant, about 1 minute. Add the soy sauce, sherry vinegar, agave syrup and orange juice, and stir to mix well. Poke a few holes in the habanero with a pairing knife and add it to the sauce whole. It will release the flavor of the pepper without making the sauce super spicy. Bring to a simmer and let cook about 8 to 10 minutes until the sauce thickens and coats the back of a spoon.
  • In a large cast iron pan set over medium-high heat, heat the peanut oil. Add the brussel sprouts, season with salt and pepper to taste, and cook for about 12-15 minutes until crispy and browned on the outside and tender inside.
  • Plate the brussels sprouts on a large platter and top with the pork belly, drizzle with the sauce, and garnish with freshly sliced scallions.

20 comments on “Spicy Brussel Sprouts with Pork Belly and Habanero

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  1. Hola Pati, I absolutely Love your style, attention to details and culture..I am going to make this recipe but Im going to smoke the Pork belly for a couple hours. Should I bake it at a lower temperature to maintain the moisture?..Thanks for your bubbly inspiring personality! Your show is La Mejor!! Dont stop your passion, it makes me smile.

  2. Hi ! Pati have to tried this w pork belly can one substitute the Pork belly? Love everthing from your kitchen faithful watcher of your show everyday, Thank you for your kindness for wonderful recipes and the smile brightens the kitchen.

  3. This doesn’t have the spanish translation below it! I am trying to explain it to my mom but she doesn’t understand what I am saying :’D

  4. This is probably one of the best ways to get my children to eat a cruciferous vegetable that doesn’t include cheese.
    I really love your show and your wonderful personality Pati. I have transformed my vegetable patch with nearly all things mexican.
    Thanks so much,
    Belinda, Sydney, Australia

    1. So happy to hear this Belinda! I hope your garden is growing beautifully, and that your children are enjoying all of the veggies!

  5. Hi Pati,
    We have been watching your shows on SBS Television in Australia, and SO LOVING your show and recipes, as well as your lovely smile.

    We shall be giving this recipe a go, as we love Pork Belly and Brussel Sprouts.

    Cheers from Selma and Paul
    Dee Why Beach,
    Sydney,
    Australia ??

  6. Pati,
    Thanks sharing with us your delicious recipes!
    I need this yesterday and the flavor was awesome! I used low sodium soy sauce and serrano pepper instead of habanero. But The sauce did not thickened after 20 min boiling. Any idea why?
    I want to make this again!
    Saludos!

  7. Hi Pati.
    Thank you for your most delicious recipe! And so as the Thanksgiving turkey with all the goodies.Where I come from we do the earth oven and wrap food in banana and breadfruit leaves.
    Love your show!!
    Thank you.

  8. Hola Pati! A mi mamá y a mi nos encanta tu programa! Queremos hacer todas tus recetas de Thanksgiving, se ven riquísimas! Saludos desde Kansas City, Kansas!

  9. Hi Paty At first I thought you lived in Florida but when I was watching your show today I realized you’re in Washington. No biggie but didn’t think you lived that far. Btw I’m in San Antonio Texas. Saludos y que Dios te bendiga a ti y tu familia. Margarita