State of Grace's Charred Brussel Sprouts

For the bacon agro dolce:

• 1 lb bacon that has been ground up or finely diced
• 2 thinly sliced shallots
• 3 cloves chopped garlic
• 3 tablespoons mustard
• 1 cup maple syrup
• 1 cup sherry vinegar
• 1 tablespoon freshly ground cumin
• 2 sprigs of thyme

For the Brussels sprouts:

• 1 lb Brussels sprouts cut in half
• 3 cups EVOO
• 5 strips of orange zest peel
• 3 sprigs of fresh mint
• 6 oz. of braised pork belly that has been cut into one-inch cubes
• 1/2 of the juice of one lime

1. Render down Bacon, and then strain off 2/3 of the fat and reserve for another use.
2. Put the cooked bacon back in the same pot and sweat down the shallots and garlic for 6 minutes.
3. Add maple syrup, sherry and mustard to the pot and reduce by half.
4. Set to the side to cool.
5. In a large pot for frying, heat the EVOO to 350 degrees (Do not use the good stuff, you can always substitute canola oil).
6. Fry the Brussels and the pork belly until golden and just soft.
7. Remove them from the oil and drain on paper towels.
8. Toss them with the peels of orange zest, lime juice, fresh mint and 3 ounces of the bacon agro dolce.
9. Check the seasoning and adjust if necessary.

Tap here for even more Thanksgiving recipes!