Christmas Pork Fat Brussels Sprouts with Pancetta
 
Christmas Pork Fat Brussels Sprouts with Pancetta
 
CHRISTMAS RECIPE

Christmas Pork Fat Brussels Sprouts with Pancetta

50mins
easy
Servings: 6

I know, sprouts are divisive. But trust me, this recipe converts doubters. The secret is pork fat – it transforms sprouts into crispy, nutty bites of magic. Add a touch of lemon or a scattering of crispy bits (bacon or pancetta work wonders), and suddenly, they’re the first dish to disappear. Don’t say I didn’t warn you.

Written by Ros Heathcote Founder, Borough Broth

Ingredients

Grass-Fed Organic Pork Fat
£7.50
£7.50

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Trim the ends of the Brussels sprouts and cut them in half. Set them aside.
  3. Heat 1 tbsp of pork fat in a large pan over medium heat.
  4. Add the diced pancetta and sauté until it becomes crispy and golden brown, about 5–7 minutes.
  5. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
  6. In a large bowl, toss the halved Brussels sprouts with the remaining 1 tbsp of pork fat, the crispy pancetta, and the fat rendered from the pancetta. Season with salt and pepper to taste.
  7. Spread the Brussels sprouts and pancetta mixture evenly on a baking tray.
  8. Roast in the preheated oven for 20–25 minutes, turning halfway through to ensure even cooking. The Brussels sprouts should be crisp on the outside and tender on the inside, with a nice caramelised finish.
  9. Once roasted, transfer the Brussels sprouts and pancetta to a serving dish and serve hot.