BRUSSELS SPROUTS ROASTED WITH SHALLOTS & SALT PORK/PANCETTA
Steps:
- Blanch pancetta in a large saucepan of boiling water for 1 min. Remove to paper towel-lined plate to drain. Preheat oven to 400 degs. Cook salt pork/pancetta in a large heavy skillet over med heat, stirring occasionally until fat is rendered 10-12 mins. (Salt pork renders lots more fat.) Strain drippings into a small bowl; return 2 Tbsp dripping and pork to pan. Increase heat to med-hi and cook, stirring occasionally, until salt pork/pancetta is browned and crisp, 5-6 mins. Transfer to paper towel. Toss sprouts and shallots in drippings (or olive oil), put on roasting sheet, cut side down. Roast in 400 deg oven until tender and browned 15 - 25 mins. Season with s & p to taste. Transfer to a serving platter. Drizzle with 1 Tbsp pickle juice. Season to taste with s & p and 1 Tbsp more pickle juice, if desired. Scatter salt pork/pancetta on top.
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