Brussels Sprouts with Shallots and Salt Pork - Northern Michigan's News Leader

Brussels Sprouts with Shallots and Salt Pork

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1 cup ¼" cubes salt pork or pancetta (about 8 oz.)
2 large shallots, peeled, quartered (about 1 ½ cups)
Kosher salt and freshly ground black pepper
1 ½ lb. Brussels sprouts, outer leaves removed, trimmed, halved
1-2 Tbsp. juice from jarred dill pickles

Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel-lined plate to drain. Set aside; DO AHEAD: Salt pork can be blanched 1 day ahead, cover and chill.

Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about ¾ cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 Tbsp. drippings and pork to pan.

Increase heat to medium- high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.

Reduce heat to medium. Add 2 tbsp drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper, Transfer shallots to a serving platter.

Increase heat to medium-high. Add 2 Tbsp. more salt pork drippings to skillet. Working in 2 batches and adding 2 more Tbsp. drippings between batches, cook Brussels sprouts, turning occasionally, until tender and browned. Transfer Brussels sprouts to platter with shallots. DO AHEAD: Shallots and Brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and Brussels sprouts together in same skillet over medium heat before continuing.

Drizzle shallots and Brussels sprouts with 1 Tbsp. pickle juice. Season to taste with salt and pepper and 1Tbsp more pickle juice, if desired. Scatter salt pork over.

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