Pancetta works well with just about any vegetable in this way. Try cabbage, butternut squash, carrots, parsnips, cauliflower, kale, etc. The fat of the pancetta will be the perfect medium to cook the vegetable and foil the acid of the vinegar.
- 4oz diced Red Table Pancetta
- 1 small yellow onion or shallot diced
- 1lb of Brussel sprouts trimmed and halved
- 1 clove garlic sliced
- ¼ cup cider vinegar
- ¼ honey
- Salt and pepper
Render the diced pancetta in a medium saute pan. Let the pancetta get nice and brown and release a good amount of fat. Add the Brussel sprouts, onion or shallot, and garlic and salt and pepper. Brown the sprouts and let the onion become browned a bit. Add the vinegar and honey and simmer on low until the sprouts are cooked through. Adjust the seasoning with salt and pepper.