spicy brussel sprouts with pork belly and habanero

Brussel SproutsCitrusEP511

Spicy Brussel Sprouts with Pork Belly and Habanero

Spicy Brussel Sprouts with Pork Belly and Habanero

Coles de Bruselas con pork belly y habanero

Recipe Yield

8 servings

Cooking time

15 hours

Rate this recipe

4.63 from 8 votes

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.

Comments

52comments inSpicy Brussel Sprouts with Pork Belly and Habanero

  1. Thomas K

    Jan 10

    All the ingredients work in great harmony. I served this over white rice and held back on the amount of soy sauce. Me being a hot pepper freak, I increased the habaneros to two. NICE kick! If you don’t have sherry for sauce, Marsala cooking wine works just as well. Can’t wait to make it again soon. Kudo’s Patti.

    1. Pati Jinich

      Jan 17

      Thanks so much for your feedback Thomas, so glad you enjoyed this recipe 😉

  2. Erin B

    Nov 26

    Hi Pati, Made this for Thanksgiving dinner, I was so excited I had to come on tonight to tell you it’s all gone. Family and Friends loved it! Thank you for a great easy recipe.

    1. Pati Jinich

      Dec 02

      So glad you all liked my twist on Brussel Sprouts Erin, yay!

  3. Elizabeth S Opiela

    Nov 26

    Brussels sprout are usually on my Thanksgiving menu, and this sounded like a tasty version, so I tried it. Of course I forgot to purchase the orange, so I substituted white wine. And I don’t care for habanero, so I used a jalapeno. Delicious! Thank you for showing me how to use pork belly! I used the drippings from them to baste my turkey, also delicious!

    1. Pati Jinich

      Dec 02

      Wow Elizabeth, great substitutions and awesome idea for the drippings, I bet that turkey was yummy!

  4. Teri Morgan

    Nov 26

    I fixed part of this 2 days ago and part of it yesterday and the rest today. Put in brine the day before I put in oven. Did all parts of oven, took out let cool, and cut into 1 inch pieces. I have low end range so both cook top and oven I’m sure are different from yours Patti. Pork Belly did not look crispy on the outside like I wanted. Put in bag in refrigerator. Today made sauce, it was just a little salty for me, I’d cut back to 1/4 cup of soy, and it took about 30 minutes to thicken enough to coat a spoon, but other than a touch salty I loved it! I put my pork belly in peanut oil first and it heated and crisped it just as I wanted it, then took out and added Brussels. It came out great! Everyone just remember your stove top and oven may not work in the same manner as Patti’s, and that you can take several days and make this in steps and it will still be sensational! Thank you so much Patti!

    1. Pati Jinich

      Dec 02

      Thanks for the feedback Teri and for sharing with us your experience. I am so glad you enjoyed the final result 😉

  5. Lindsay Grubensky

    Nov 21

    I really want to make this but my husband will NOT eat pork belly. It is too fatty for him. Any suggestions as to what I can substitute that would be as complimentary? Pork shoulder or loin?

    1. Pati Jinich

      Nov 22

      You may substitute with bacon or with pancetta Lindsay 😉

  6. Lewis Green

    Nov 19

    Pati.
    This is going to be my go to Brussels Sprouts recipe. i am always trying different ways to “dress up” this vegetable. I will try it this weekend so I’m prepared for next week.
    Thank you so much for all your efforts on our behalf. I watch all the time and watching your boys grow is truly something .

    1. Pati Jinich

      Nov 22

      So glad you like this recipe Lewis, enjoy them and have a great Thanksgiving Holiday 😉

  7. Mary Infante

    Nov 14

    I LOVE your show!

    1. Pati Jinich

      Nov 22

      Gracias Mary!

  8. Bhavesh

    Sep 18

    A simple and easy to make pork brussel recipe i have ever tried. Thanks for sharing this recipe with all of us. Even i have a special pork brussels recipe as well. Check out the recipe here: https://www.recipespack.com/spicy-pork-brussels-bowls-low-carb/

    1. Pati Jinich

      Sep 18

      Thanks for sharing your recipe Bhavesh 😉

  9. Mike

    Nov 20

    Hi Patti!!
    I watched your Thanksgiving episode yesterday on pbs and we are making your stuffing and brussel sprout recipes for our family’s dinner. I’m so excited to see how everybody’s reaction to the wonderful flavors that are sure to come. Thank you for the different spin that you are teaching for making an interesting and flavorful thanksgiving dinner!!

    1. Pati

      Nov 21

      Thank YOU Mike. Have a yum Thanksgiving.

  10. Michael Howell

    Nov 19

    I am going to attempt to make your spicy brussel sprouts it looks great I have made brussel sprouts many many times and love them just the way your making them other than the Spicy ingredients and the bacon items I can’t wait trying something new for Thanksgiving this year giving you your props watch your show all the time I want you to know how much I love the way you cook and the special love you have for your family hopefully it all goes good I’m sure it will

    1. Pati

      Nov 21

      Aww thank you Michael! Have a great Thanksgiving.

  11. David B.

    Oct 01

    Hello Ms. Pati,
    We watched your show yesterday. I love your take on Thanksgiving and who all y’all invite over.
    Our house is a fan of brussel sprouts. That is, as long as they are not steamed. We roast them, saute them and even shred them for slaw dishes on occasion.
    What I found most interesting was the sauce that you made for this dish. Unfortunately I am the heat lover when it comes to peppers. I am happy to say that everyone is onboard with giving this a try just as you presented it. Well okay, maybe not exactly as such. I couldn’t get my hand on any pork belly today. I am going to substitute is with sauteed alligator meat instead.
    The next time we make it, it will have pork belly in it.

    1. Pati

      Oct 08

      Alligator meat…oh let me know how it goes, David. Sounds like a great take on the brussel sprouts.

  12. Sara S.

    Apr 18

    Hi Pati,
    Can you make any part of this ahead of time and still be good? We have a family function I want to take this to, but I need to do most of the cooking the night before

    What I think I will do is make the sauce and refrigerate it separately, make the brussel sprouts that morning, and just combine it all in a crockpot an hour before. Thoughts?

    1. Pati

      Apr 19

      You can make the sauce ahead, but I recommend you make the brussel sprouts an hour before. Have a great party, Sara!

  13. Hang H.

    Apr 07

    Pati: I just caught your show for the very first time on KPBS. Where have you been my whole life? I want to make your meatballs recipe that you made for your son. Your son is adorable. Thank you.

    1. Pati

      Apr 10

      So glad you found my show, Hang! Here’s the meatball recipe: https://patijinich.com/pati_2020/recipe/meatballs-in-guajillo-sauce/ Enjoy!

  14. Cathy

    Mar 04

    Hi Pati, do you have to use peppers and if you don’t have agave syrup…what you use instead. Thanks,

    1. Pati

      Mar 05

      ​Hi Cathy, You can skip the peppers and instead of agave syrup, you can use honey or maple syrup. ​

  15. K. Powell

    Nov 23

    This recipe is a real winner at my house. I’ve come back time and time again to recreate this dish. Now, here I am making it Thanksgiving morning by request. I’ll have to modify the pork belly part as I domt have time to brine, but it’s such a great sauce and overall dish, I’m sure no one will mind. That is for this delicious dish, Patti! And Happy Thanksgiving!

    1. Pati

      Nov 28

      I hope you had a Happy Thanksgiving too and that everyone loves the brussel sprouts!

  16. Gilbert de la cruz

    Nov 23

    Hi pati!!I love watching your show especially when you guys are in San Miguel de allende near my parents home town leon,gto.
    My question is I’m about to make this for one of my Thanksgiving dishes am I suppose to rinse the pork belly before putting it in the oven?thank you again pati and happy Thanksgiving to you and your familia😊😊😊😊

    1. Pati

      Nov 30

      Thank you for tuning in Gilbert!!! For the brussel sprouts you don’t need to rinse the pork belly…just take it out of the brine and put it in your baking dish with the chicken broth and water.

  17. Rich Donaldson

    Nov 19

    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.

    1. Pati

      Nov 19

      Gracias Rich! Yes, I think baking it at a low temperature for a while is best.

  18. Maria Nieves

    Nov 16

    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.

    1. Pati

      Nov 17

      Sure! You can substitute with bacon or if you want to make it vegetarian you can leave out the pork belly.

  19. Vannesa

    Nov 10

    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

    1. Pati

      Nov 11

      Oh, the website will be in Spanish as well in just a few weeks… hang in there with me!

  20. Belinda

    Oct 02

    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. Pati

      Oct 03

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

  21. Selma

    Aug 14

    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 ??

    1. Pati

      Aug 14

      Thank you for your lovely message Selma and Paul!

  22. Ana

    Jul 18

    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!

    1. Pati

      Jul 21

      ​Hmmm… it is not supposed to be very thick, just a bit syrupy, so I think you are good!​

  23. Dilaila.

    May 05

    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.

    1. Pati

      May 05

      Thank you Dilaila!

  24. Chanra

    Mar 26

    I just made this for dinner. It was amazing!! Thank you!

    1. Pati

      Mar 27

      Super!

  25. Christina Garcia

    Feb 26

    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!

    1. Pati

      Mar 02

      Gracias Christina!

  26. Anonymous

    Feb 18

    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

    1. Pati

      Feb 23

      Haha yes I’m in DC…

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