Brussels Sprouts With Shallots And Salt Pork

• 1 cup 1/4" cubes salt pork or pancetta (about 8 ounces)
• 2 large shallots, peeled, quartered (about 1 1/2 cups)
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved
• 1-2 tablespoons juice from jarred dill pickles

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:
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.
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.
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.
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:
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.

salt pork, shallots, kosher salt, brussels sprouts, pickles

Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-with-shallots-and-salt-pork-51124240 (may not work)