Spicy Brussel Sprouts with Pork Belly and Habanero

Name: Spicy Brussel Sprouts with Pork Belly and Habanero
Cook time: 180 min
Total time: 900 min
Ingredients: 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); 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; 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)

Coles de Bruselas con Pork Belly y Habanero

Recipe Yield

8 servings

Cooking time

15 hours

Rate this recipe

4.78 from 9 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 paring 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

70comments inSpicy Brussel Sprouts with Pork Belly and Habanero

Ingrid

Aug 26

Saw you made this before and again today. Can’t wait to try it for Thanksgiving. Love watching your children grow up–so sweet.

1. Pati Jinich
  
  Sep 04
  
  Thanks so much Ingrid, un abrazo!
  
Kathi M.

Jan 22

I made this tonight for Lunar New Year. It is definitely a recipe I would make again. Thank you!

1. Pati Jinich
  
  Jan 29
  
  Yay, awesome!
  
Melanie C.

Nov 25

We made these Brussels Sprouts for Thanksgiving and may I say I have attempted many recipes to get the vegetable dish to be favored at the holiday meal. Thse busses sprouts were received with gusto. This recipe will be a tradition in our family for holidays going forward! Thank you so much!

1. Pati Jinich
  
  Jan 01
  
  So happy to hear, yay Melanie!
  
Adriana

Nov 20

My family and I absolutely love this recipe. It has been added on our Thanksgiving table.

Thank you Pati for sharing!

1. Pati Jinich
  
  Dec 11
  
  My pleasure Adriana, hugs to all!
  
Terry B

Aug 13

OMG‼️ This was so good. We will make this for Our Thanksgiving Dinner.

1. Pati Jinich
  
  Sep 05
  
  Yay, thanks so much Terry!
  
Magda

Nov 24

Hola Paty,
Estoy más que lista para cocinar este delicioso platillo junto con el pavo relleno con pan de elote en este día de acción de gracias. No me pierdo ninguno de sus programa.

1. Pati Jinich
  
  Dec 28
  
  Que rico Magda! Cuentame si te gustaron estas recetas. Un abrazo!
  
Zoe

Nov 23

It’s paring knife, NOT pairing knife.

1. Pati Jinich
  
  Dec 28
  
  Thanks so much for catching this Zoe, fixing it now! Gracias.
  
Katy Boyce

Sep 16

this recipe looks so tasty and I can’t wait to make it. I will have to leave out the meat though since I am vegan. I am used to doing that though. I adore watching your show Pati.

1. Pati Jinich
  
  Oct 03
  
  Muchas gracias Katy, enjoy the sprouts!
  
Kim

Jul 07

I love this dish!! I have cooked it a few times when craving those flavors!! Last time I forgot to get orange juice and used pineapple and it was delicious!! Thank you for sharing dish with us!!

1. Pati Jinich
  
  Jul 08
  
  Oh, that sounds like a great sub Kim, thanks for sharing!
  
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 😉
  
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!
  
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!
  
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 😉
  
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 😉
  
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 😉
  
Mary Infante

Nov 14

I LOVE your show!

1. Pati Jinich
  
  Nov 22
  
  Gracias Mary!
  
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 😉
  
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.
  
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.
  
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.
  
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!
  
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: http://patijinich.com/pati_2020/recipe/meatballs-in-guajillo-sauce/ Enjoy!
  
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.
  
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!
  
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.
  
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.
  
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.
  
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!
  
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!
  
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!
  
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!
  
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!
  
Chanra

Mar 26

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

1. Pati
  
  Mar 27
  
  Super!
  
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!
  
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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