2lbs Brussels sprouts
.5 lb. Red Table Pancetta
1 t Sunflower oil
Juice of one lemon
Pinch of chili flake
With a sharp knife, slice the Brussels sprouts (top to bottom), as thin as possible.
Slice your Red Table Pancetta into ¼ inch strips, then cut your strips into ¼ inch wide pieces, so you are left with pieces that are ¼ inch wide and thick and about an inch long (top to bottom.)
In a large sauté pan, medium heat, add your sunflower oil and sliced Red Table Pancetta. Stir constantly with a wooden spoon, until they are all golden brown and crispy. Remove Red Table Pancetta from the pan and set aside. Remove rendered Pancetta fat and set aside.
Return the same sauté pan to the heat, with all of the delicious Pancetta bits still on the bottom. This time, raise your heat to medium/high. The goal is to sauté your Brussels sprouts in a couple batches with out burning them or the bottom of the pan, so if your pan/sprouts start to get dark, lower the heat, if they aren’t cooking quick enough, raise the heat.
Add some of your reserved Pancetta fat to the pan; add your first batch of sliced Brussels sprouts to the pan in a thin layer, not too packed (or they wont get color.) Sautee for a minute or two, stirring sparingly, until they get a little bit of color yet are still a little crunchy. Add salt to taste and remove them from the heat to let cool on a sheet tray or plate. Continue with the rest of your pancetta fat and Brussels sprouts. On the last batch add a pinch of chili to the sprouts (add the chili last so it doesn’t burn.)
Toss your crispy Red Table pancetta and sauté brussels sprouts in a bowl, add a squeeze of lemon, taste once more for salt and serve immediately!