Brussels Sprouts and Black Pig Bacon
1/2 pound sliced Black Pig Bacon* (or pancetta), diced
4 shallots, very thinly sliced
1 1/2 pounds Brussels sprouts, trimmed and halved
1/4 c. chicken or turkey stock
Salt and freshly ground pepper
Preheat oven to 425 degrees F. Steam the Brussels spouts until partly cooked. Remove from the pan and set aside. Heat large skillet. Add the bacon or pancetta and cook until golden brown and crisp. Remove the bacon or pancetta to a plate lined with paper towels. Remove some fat to leave 2 tablespoons in the pan. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and bacon. Toss to combine. Season with salt and pepper and sauté until the sprouts are cooked through and slightly golden brown. Add a little of the stock if need to help finish cooking the sprouts. Remove to serving bowl. Drizzle the juice of the 1/2 lemon over the sprouts and serve.
*Black Pig bacon is cured by one of our neighbors in the Russian River Valley, the owners of Zazu and Bovolo restaurants. They are humanely raised heritage breed pigs.