Chow Chow Vinaigrette
- Trim stems from brussels sprouts, then slice them in half lengthwise. Toss with 2 tablespoons reserved bacon fat and season with salt and pepper.
- Heat a cast-iron skillet over medium-high heat. Add brussels sprouts and cook, turning occasionally, until tender and charred in places. Remove from heat, transfer to a bowl, and toss with 2 tablespoons vinaigrette and cooked bacon. Serve immediately.
Pulse chow chow in a food processor until larger pieces are broken down but not pureed. Stir in vinegar and reserve.