Brussels Sprouts with Shallots and Salt Pork

Ingredients

• 1.5 pounds brussels sprouts trimmed halved
• 1 tablespoons juice from dill pickles jarred
• 10 servings kosher salt and pepper black freshly ground
• 1.5 cups shallots peeled quartered

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. Blanch salt pork in a large saucepan ofboiling water for 1 minute. Using a slottedspoon, 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.
2. Cook salt pork in a large heavy skilletover medium heat, stirring occasionally,until about 3/4 cup fat is rendered, 10-12minutes. Carefully strain drippings into asmall bowl; return 2 tablespoons drippings andpork to pan.
3. Increase heat to medium-high andcook, stirring occasionally, until salt porkis browned and crisp, 5-6 minutes.
4. Transferto paper towels to drain.
5. Reduce heat to medium.
6. Add 2 tablespoonsdrippings to skillet; add shallots, cut sidesdown. Cook, turning once or twice, untiltender and browned, 10-12 minutes. Seasonwith salt and pepper.
7. Transfer shallots to aserving platter.
8. Increase heat to medium-high.
9. Add2 tablespoons more salt pork drippings to skillet.Working in 2 batches and adding 2 moretablespoons drippings between batches, cookbrussels sprouts, turning occasionally, untiltender and browned.
10. Transfer brusselssprouts to platter with shallots. DO AHEAD:Shallots and brussels sprouts can be made1 hour ahead.
11. Let stand at room temperature.Rewarm shallots and brussels sproutstogether in same skillet over medium heatbefore continuing.
12. Drizzle shallots and brussels sprouts with1 tablespoon pickle juice. Season to taste withsalt and pepper and 1 tablespoon more picklejuice, if desired. Scatter salt pork over.