Nothing against bacon, but these juicy chunks of pork compliment Brussels sprouts WAY better than bacon ever could. In fact, I dare say this Brussels sprout dish could turn any I-don't-like-Brussels-Sprouts person into a fan. A perfect proportion of succulent juicy pork bits to sprouts ratio makes for one satisfying dish. I could hardly wait for my fork to spear each bite. Small slice of turkey for me, please. My Thanksgiving dinner will be all about this dish.
Do yourself a favor and save the bacon for breakfast.
Brussels Sprouts with Juicy Bits of Pork
Adapted from How To Cook Everything Fast
by Mark Bittman
2 tablespoons butter
about 1/2 pound ground pork*
1-1/2 pound Brussels sprouts
1/2 cup water, chicken broth or wine
salt and pepper, to taste
*Note: The recipe says you can use chorizo, sausage, or bacon in place of pork, but I opted for the succulent juicy flavor of ground pork because I thought it would compliment the traditional Thanksgiving sides like cornbread and potatoes best. It ended up being the most incredible combination of flavors.
Trim the Brussels sprouts and cut them in half. Heat the butter in a large skillet over medium heat. Add the pork and cook, stirring occasionally, for about 3-5 minutes. Add the Brussels sprouts to the skillet, followed by the 1/2 cup of water, chicken broth or wine to deglaze, scraping up any browned bits. Cover and cook for about 10 minutes, or until just tender. Check on them a time or two and add a bit more of your liquid (water, broth, or wine), if necessary.
When the sprouts are just about done, remove the cover and raise the heat to medium high. Cook, stirring just once or twice, for a couple of more minutes. The liquid should evaporate and the sprouts should be starting to get brown. Taste and add more salt and pepper if necessary. Serve hot.