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.
Ingredients
Makes 8 to 10 servings
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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Reviews (7)
Back to Top我用苹果木熏肉和烧焦的豆芽most of the dark was from the face absorbing the fat. Used about 1.5x recommended pickle juice. They were awesome. Usually when we get Brussels Sprouts in upscale restaurants the cut faces are pretty charred so don’t let that spook you, for some reason it makes them better.
scjnsn
Utah
2/16/2021
Very good. Used pancetta and the flavors were great. Browning the brussels sprouts did not cook them through, so after browning in 2 batches, I put them all back in the pan with a couple tablespoons of water and covered it and cooked them for about 4 minutes and they were perfect--firm but tender. It made a great side dish for a fall dinner!
the5shepards
San Francisco
10/30/2013
This was delicious. I subbed bacon for the pancetta because that's what I had on hand. Still delicious. And instead of removing the bacon fat and adding it tablespoon by tablespoon, i just removed the bacon and dumped everything in the pan. Everything still browned very nicely without all of the extra steps. I think next time I'll add more pickle juice. We couldn't taste it as much as we would have liked.
kevans
Charleston, SC
8/1/2013
We used pancetta instead of the salt pork, even though the recipe was still delicious! The salt pork might have had more fat to cook the brussel sprouts in. My second batch was a bit dry and I had to add some canola oil to give it something to saute in.
pchoynes
2/10/2013
Really good, but I changed it a bit. I cut the brussel sprouts smaller: into ¼ or even 1/6 if they were really big. Also sliced the shallots. I never used the dill pickle juice& interesting addition which I just didn't have available. I cook this very slowly and patiently in a cast iron skillet so this really caramelizes. Think it was a recipe a friend got from the NYT a long time ago, and we've been using it ever since. It is always a huge hit.
bayview15
New York, NY
12/21/2012
I found the Brussels sprouts to be very hard and not cooked thru. I had to add some chicken stock and cover and steam for about 10 min.
Honey_Do71
11/29/2012
Yum! I used pancetta and this was a hit on our Thanksgiving table...even for the brussel sprout skeptics!
Anonymous
Charlotte, NC
11/26/2012
