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Pork Belly, Stilton Blue and Red Onion Jam Roasted Brussels Sprouts

Pork Belly Brussels Sprouts
Yield: 8 Servings (8 oz.)

Yield: 8 Servings (8 oz.)

A recipe that might typically be considered a "side dish" does double duty as a flavor-packed, shareable appetizer.

Ingredient Weight Measure
Simplot Simple Goodness™: Brussels Sprouts 12/2lb 32 oz. 1 bag
Sea salt, course 1 Tbsp.
Pork belly, 1/2-inch cubed 32 oz.
Red onion, medium, quartered and sliced 24 oz. 4 each
Canola oil 4 fl. oz. 1/2 cup
Butter 2 Tbsp.
Sugar, white granulated 3/4 cup
Red wine vinegar 16 fl. oz. 2 cups
Balsamic vinegar 2 fl. oz. 1/4 cup
Salt to taste
Pepper to taste
Stilton blue cheese, crumbled 8 oz.
Preparation Instructions:
Step 1
Thaw brussels sprouts and slice into halves.
Step 2
Preheat oven to 500˚F.
Step 3
Place sliced brussels sprouts cut side up on a baking sheet and sprinkle with sea salt. Place in oven for 15 minutes or until browning begins. Remove from oven.
Step 4
Place cubed pork belly in medium sauté pan over medium-high heat. Cook until brown and crispy, stirring to keep from burning. Remove from heat drain, reserving rendered fat.
Step 5
In a medium-sized pan over medium heat add canola oil, butter and red onions. Sauté about two minutes then add sugar. Sauté until transparent. Once onions are transparent, add red wine vinegar and balsamic vinegar. Salt and pepper to taste. Reduce liquid until it is almost gone. Remove from heat and cool.
Step 6
For service; in a sauté pan over medium-high heat, add 2 tbsp. of rendered pork belly fat and 4 oz. of brussels sprouts. Sauté quickly as to not to burn but heat throughout. Place brussels sprouts into a serving container and top with 1/4 cup of red onion jam, 1.8 oz. of crispy pork belly cubes and 1 oz. of blue cheese crumbles. Place in oven or under broiler to melt cheese. Serve hot.
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