Brussels Sprouts with Shallots and Salt Pork
Brussels Sprouts with Shallots and Salt Pork is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Blanch salt pork in a large saucepan of boiling water for 1 minute.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlanch 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.