Brussels Sprouts with Shallots and Salt Pork
A savory side dish featuring crispy salt pork, caramelized shallots, and tender brussels sprouts finished with a bright kick of pickle juice. The combination of rich, salty pork and slightly tangy brussels sprouts creates a perfect balance of flavors.
Ingredients
- •1 cup salt pork
- •2 large shallots
- •to taste kosher salt and black pepper
- •1½ pounds brussels sprouts
- •1½ tablespoons pickle juice
Cooking Instructions
- 1.
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.
1 min
- 2.
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.
12 min
- 3.
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.
6 min
- 4.
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.
12 min
- 5.
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.
20 min
- 6.
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.
2 min
