Pork Belly & Brussels Sprouts Skillet from Brad Prose
Need to impress your guests with a colorful side dish? Well, you’re going to do just that with this festive Pork Belly & Brussels Sprouts Skillet from Brad Prose, garnished with pomegranate seeds and fresh lime juice. Bitter sprouts are caramelized and paired with smoky pork belly. Each bite is pops in your mouth with the spicy jalapenos and the tart pomegranate. This dish is loaded with explosive flavors.
|SERVES 6-8||PREP 10 mins||COOK 2 hrs||READY IN 2 hrs 10 mins|
- 2 pounds pork belly, skin removed
- 1/4 cup BBQGuys x Spiceology Pork Rub
- 2 pounds Brussels sprouts, trimmed and sliced in half
- 2 tablespoons canola oil
- 1 jalapeno, sliced into rings
- ¼ cup pomegranate seeds
- 1 lime, sliced in half
- Items You'll Need:
- Charcoal Grill or Smoker
- Cast Iron Skillet
- MEATER+ or other thermometer
- Preheat your charcoal grill or smoker for 275°-300°F for indirect cooking. If using charcoal, add a piece of hardwood for additional smoke flavor.
- Score the fat side of the pork belly with a 1” crosshatch. This will be where you eventually slice the pork belly into cubes after smoking. Season all sides generously with the rub, getting into the cracks where it was scored.
- Place the pork belly skin-side up on the grates, away from the heat source. If using a charcoal grill, make sure the coals are to one side. Smoke for about 2 hours until the pork reads around 165°F internal temperature.
- Remove the pork belly and allow it to cool slightly. Slice it along the score marks into smaller cubes.
- Arrange the coals for direct cooking, aiming for a medium-high heat. Place the cast iron skillet over the coals to preheat.
- Add in the oil, and after 2 minutes add in the halved Brussels sprouts. Stir to coat with the oil. Allow them to cook for about 6 minutes with the lid closed.
- Add in the pork belly and jalapeno slices. Stir to coat, and add some additional rub as desired. Cook for another 10-15 minutes, stirring occasionally, until the Brussels sprouts are bright green and crispy.
- Remove the skillet from the grill and finish with a squeeze of lime and garnish with the pomegranate seeds.
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