Pork belly skewers with brussel sprouts futured

Pork belly skewer with Brussels sprouts

Pork belly skewers with Brussels sprouts

Pork belly skewer with Brussels sprouts

Yield: 3
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 2 hours
Total Time: 3 hours 40 minutes

You either love them or hate them. Brussels sprouts are one of the vegs I hated until the start of my low carb journey. Tonight I did serve them with pork belly and chorizo skewer.



  • 500 g pork belly
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 1/2 tsp ground cumin
  • 2 tsp dijon mustard
  • 1 tsp balsamic vinegar
  • 2 tsp soy sauce
  • 75 g Spanish chorizo
  • salt and pepper

Brussels sprouts

  • 500 g Brussels sprouts
  • 1/2 tsp turmeric
  • 1 tbsp olive oil
  • 50 g butter
  • salt and pepper
  • oregano and parsley


  1. Cut the pork belly into 2-3 cm wide pieces and place into a medium-sized bowl.
  2. Add all the seasoning, mix well and place in the fridge to rest for at least 2 hours.
  3. Cut the Spanish chorizo into thin slices.
  4. Use three wooden skewers to place the meat on them and placing the chorizo slices between the pork belly pieces.
  5. Wrap the skewers into a kitchen foil, place into an oven-proof dish and bake for 1 hour. Uncover them and bake for an additional 15 minutes. If you think that the pork belly is still a bit hard, place a piece of kitchen foil on top and bake them for a few more minutes or until done to your liking.
  6. Meanwhile, prepare the Brussels sprouts by properly cleaning them and pealing out a couple of the leaves from the top.
  7. Place them into a medium-sized bowl and add turmeric, olive oil, and pepper(do not add any salt at this stage). Mix well, so every single sprout is covered with turmeric and olive oil.
  8. As you already guess, we will not be cooking them in water.
  9. Take a large frying pan(I use large wok style frying pan) add a splash of olive oil and bring to heat.
  10. Tip the Brussels sprouts in, fry them for about 5 minutes or until they start getting brown(do not burn them). At this point turn the heat down to medium and add the butter. Let it melt and fry the sprouts for a couple of minutes.
  11. Now add little bit of water(about 100 ml), add salt and let it slowly cook until desired tenderness. (I like them still a bit crunchy). Add the parsley and oregano(fresh if you have) mix and let it sit for a couple of minutes.
  12. Serve hot. Finish with chopped spring onion and fresh oregano(optional).
  13. Bon appetite.



Brussels sprouts are hated for its bitterness. The cooking technique described above will take the bitterness away and you can fully enjoy this delicious, high in fiber, vitamins and minerals packed veg.

Wonder why do they still keep the beautiful green colour? The secret is in the cooking technique and the turmeric spice.

Nutrition Information
Yield 3 Serving Size 1
Amount Per Serving Calories 841Total Fat 65gCarbohydrates 16gNet Carbohydrates 10gFiber 6gSugar 3gProtein 50g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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Brussels sprouts are low in calories but high in fiber, vitamins, and minerals.

Here are some of the major nutrients in a half-cup (78 grams) of cooked Brussels sprouts:

Calories: 28
Protein: 2 grams
Carbs: 6 grams
Fiber: 2 grams
Vitamin K: 137% of the RDI
Vitamin C: 81% of the RDI
Vitamin A: 12% of the RDI
Folate: 12% of the RDI
Manganese: 9% of the RDI

Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health.

They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.

What’s more, their high fiber content helps support regularity and gut health.

In addition to the nutrients above, Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium, and phosphorus.


Brussels sprouts are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C.

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