BRUSSELS SPROUTS ROASTED WITH SHALLOTS & SALT PORK/PANCETTA

BRUSSELS SPROUTS ROASTED WITH SHALLOTS & SALT PORK/PANCETTA image

Yield 8 - 10 people

Number Of Ingredients 5

1 cup 1/4" cubes pancetta (about 8 oz) or salt pork
2 large shallots, peeled, quartered (about 101/2 cups)
Kosher salt
freshly ground pepper
1-1/2 lbs brussels sprouts, outer leave removed, trimmed and halved

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.