Shaved Brussels Sprouts with Crispy Salt Pork | Chris Cooks

Brussels sprouts, while packed with nutrition, are often misunderstood. But when shaved and prepared right, they can become the star of any dish, and this recipe certainly proves that point. Paired with the savory allure of crispy salt pork, this side dish is bound to leave an impression.

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The salt pork, with its savory punch, compliments the earthy Brussels sprouts, while the thyme and nutmeg introduce aromatic undertones. The optional chili flakes add a welcome kick for those who aren't afraid of a bit of heat. Rendering the salt pork is a slow process, but it’s well worth the wait. If you're pressed for time, consider doing this step in advance.

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This side dish can beautifully accompany roasted meats or even stand out on a vegetarian plate (minus the pork, of course). Either way, it's sure to elevate any meal. So, next time you're eyeing those Brussels sprouts with a bit of skepticism, remember this recipe. With the right companions and preparation, these humble veggies can truly shine.

Shaved Brussels Sprouts with Crispy Salt Pork

Recipe by Chris Marcum

0.0 from 0 votes

Course: Side Dish

Servings

3

This is a really simple, super tasty side dish. Rendering and preparing the salt pork takes some time, so you can do that part in advance if needed.

Ingredients

• 1 1/2 lbs shaved brussels sprouts

• 10 oz salt pork cut into small cubes

• 1 tsp thyme leaves fresh

• 1/4 tsp nutmeg fresh ground - 1/3 tsp if not fresh

• 1-2 tsp chili flake optional

• TT salt

Directions

• Place a pan on the stove on medium low. Add the cubed salt pork and cook, very slowly, for 45-60 minutes until rendered, brown, and crispy. Strain the fat, making sure to save it, and drain the cubed bits on paper towl.
• In the same pan, add back 2 tbsp of the pork fat on medium heat. Add the thyme leaves and chili flake (if using). Fry for a quick 30 seconds, then add the Brussels sprouts and sauté for 10-15 minutes, stirring frequently, until cooked through but not mushy. Season with salt to taste and serve, tossed with the cubed pork bits.