8 oz Red Table Meat Co pancetta
2 lg Shallots
Salt and freshly ground black pepper, to taste
1 1/2 lbs Brussels Sprouts
1-2 Tbsp pickle juice
Blanch brussels sprouts in a large saucepan of boiling water for one minute. Use a slotted spoon to transfer blanched sprouts to a paper towel. Saute pancetta in a large skillet over medium heat, stirring occasionally until about 3/4 cup of fat is rendered. Strain drippings into a small bowl. Return 2 Tbsp drippings and pork to the pan.Increase the heat to medium-high and cook. Stirring occasionally until pancetta is brown and crispy. Transfer to paper towels.Reduce heat to medium. Add 2 Tbsp drippings to skillet, then add peeled shallots. Cook, turning once or twice until tender and brown, 10-12 min. Season with salt and pepper. Transfer shallots to serving platter.
Increase heat to medium-high. Add 2 Tbsp more of pancetta drippings to skillet. Working in two batches and adding 2 more Tbsp drippings between batches, cook brussels sprouts, turning occasionally until browned and tender. Transfer brussels to platter with shallots.
Drizzle shallots and sprouts with 1 Tbsp of pickle juice. Season with salt and pepper and 1 more Tbsp of pickle juice if desired. Garnish with pancetta.