Pan Roasted Brussel Sprouts with Smoked Pork Belly

I don’t know how it happens but every time my husband goes to the grocery store, I end up with Brussels sprouts in my refrigerator.  He says they just jump in the cart but I think something else is going on.  Pan Roasted Brussels sprouts have been a family favorite for quite some time so I decided to share it in hope that the Brussels sprouts will stop jumping in his cart.

Pan Roasted Brussels Sprouts with Smoked Pork Belly

5 slices of smoked pork belly or slab bacon

1 lb. Brussels sprouts (washed and cut in half)

1 med. shallot, finely minced

2 cloves garlic, finely minced

1/3 c dried cranberries

1/4 c toasted pine nuts

1 T olive oil

salt and pepper to taste

1/4 c crumbled feta cheese (optional)

Slice the pork belly into lardons and cook in a sauté pan.  Remove from the pan when done and drain all the grease except 1 T.  Add the tablespoon of olive oil to the pan with the reserved tablespoon of pork fat and sauté the shallot and garlic.  Add the Brussels sprouts, season with salt and pepper then cover the pan and roast until done (about 20 min) stirring frequently.  Pour the Brussels sprouts into a bowl and sprinkle with the cooked lardons of pork belly, dried cranberries, toasted pine nuts, and feta cheese.  Serve immediately.