Brussels sprouts are roasted with pork belly and finished with red wine vinegar for an irresistably tangy flavor.
Ingredients
- 2 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tbsp coconut sugar
- 1¼ lb (570 g) pork belly, cut into 8 slices
- 1 lb (450 g) Brussels sprouts, halved
- ¼ cup red wine vinegar
- ¼ cup water
- 2 cups cooked quinoa
How to Make It
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with a silicone baking mat or foil. In a large bowl, mix together the garlic, ginger, soy sauce, and coconut sugar. Add the pork belly and Brussels sprouts and mix until well coated.
- Arrange the pork and Brussels sprouts on the prepared baking sheet. Roast for 30 minutes until Brussels sprouts are beginning to brown. Pork belly should be brown at edge and firm to the touch.
- When the pork is fully cooked, remove from the oven. Place 2 pieces of pork in each of 4 meal prep containers.
- While the pan is still hot, toss the red wine vinegar with the Brussels sprouts. Add the water, toss again, and return to the oven for 5 minutes.
- To assemble the meals, add ½ cup cooked quinoa to each of 4 containers, along with the pork. Remove the Brussels sprouts from the oven, give them a stir, and divide them evenly among the containers. Pour the pan juices evenly over top.
