Brussels Sprouts with Shallots and Salt Pork

Brussels Sprouts with Shallots and Salt Pork 

Bon Appétit | November 2012

by Victoria Granof

Clean and cut the brussels sprouts and shallots the day before to make this dish a snap to prepare. The salt pork adds crunch and melty fat without any smoky notes. Yield: Makes 8 to 10 servings 1 cup 1/4" cubes salt pork or pancetta (about 8 ounces) 2 large shallots, peeled, quartered (about 1 1/2 cups) Kosher salt and freshly ground black pepper 1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved 1-2 tablespoons 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 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons 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 tablespoons 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 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons 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 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Brussels-Sprouts-with-Shallots-and-Salt-Pork-51124240#ixzz2DM9QTcOq