Brussels Sprouts have made quite a comeback on the American table, especially around the Thanksgiving holiday. For this recipe, I like to use dry-cured Chinese Bacon for its smoky essence and rich meat flavor. The addition of fish sauce and clover honey might sound insane but their sweet and salty characteristics marry very well. Using the same cooking technique for pan-fried dumplings, these Brussels Sprouts are crisp on the outside and soft and tender on the inside. The best part: you only need five ingredients and less than 20 minutes from start to finish. It’s the perfect side dish to make any time of the year. You can substitute regular bacon or pancetta for the Chinese bacon — or use Chinese sausage (found at Asian markets)
Pan Fried Brussels Sprouts with Chinese Bacon
Recipe Courtesy of Irene Wong, Award winning Food Network producer
Yield: 3 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
3 ounces Chinese bacon, skin removed and cut into 1 inch pieces
20 ounces trimmed brussels sprouts, halved
1/3 cup chicken stock
1 tablespoon fish sauce
2 teaspoons clover honey
freshly ground black pepper
1. Heat a 12 inch nonstick skillet over medium high heat. Add the Chinese bacon and sauté until its just beginning to crisp around the edges and the fat is translucent, about 2 minutes. Remove from heat and take the bacon out with a slotted spoon.
2. Carefully arrange the brussels sprouts, cut side down in the pan (it’s okay if they’re squeezed in). Scatter the remaining brussels sprouts on top. Return the pan to the stove and cook over medium high heat. Without moving the brussels sprouts, let them cook until dark golden brown, about 2 minutes.
3. Add the chicken stock and quickly cover the pan. Allow the brussels sprouts to steam until crisp tender, about 3 minutes. Remove the cover and continue to cook until the water has evaporated, about 1 minute. Add the fish sauce and honey and gently stir to combine and cook for another minute. Season with freshly ground black pepper and serve.