CHRISTMAS RECIPE
Christmas Pork Fat Brussels Sprouts with Pancetta
50mins
easy
Servings: 6
Ingredients
- 500g Brussels sprouts, trimmed and halved
- 100g pancetta, diced
- 1 pinch salt and pepper to taste
- 2 tbsp Borough Broth Organic Pork Fat
Instructions
- Preheat the oven to 200°C (400°F).
- Trim the ends of the Brussels sprouts and cut them in half. Set them aside.
- Heat 1 tbsp of pork fat in a large pan over medium heat.
- Add the diced pancetta and sauté until it becomes crispy and golden brown, about 5–7 minutes.
- Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 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.
- Spread the Brussels sprouts and pancetta mixture evenly on a baking tray.
- 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.
- Once roasted, transfer the Brussels sprouts and pancetta to a serving dish and serve hot.