shredded brussel sprouts with pancetta

How To Make shredded brussel sprouts with pancetta

• 
  1

  Add a few Tablespoons of olive oil to a stainless steel skillet or fry pan. Add the pancetta or bacon and brown until crispy. Remove from pan and let rest on a paper towel to soak up some of the grease.
• 2

  While the pancetta is in the pan. Chop the shallot and garlic. Add to the pan once pancetta is removed. Saute shallots and garlic for a minute or two. Try not to let the garlic burn.
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  3

  Add the two bags of shredded brussel sprouts (or halves if you chopped the sprouts yourself). Add a little more olive oil and mix it up in the pan. Put the lid on, but leave it cracked. This will help the brussel sprouts cook a little quicker.
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  4

  I don't like soggy sprouts, so I steam for a few minutes until they're just tender. Add cracked black pepper to taste and mix. Return the pancetta to the pan.
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  5

  Shake about a teaspoon of the hickory smoked vinegar onto the mixture and mix. Add more if you want a smokier flavor. You could also substitute cider vinegar here (it will be sweeter) or even use a few dashes of Worcestershire sauce.
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  6

  Transfer mixture to a serving dish and enjoy.
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