Smoky Brussels Sprouts and Carolina Heritage Farms Jowl Bacon Hash

Recipe Post November 2012

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6 servings

  • 2 pounds fresh Brussels sprouts,
  • cleaned and halved
  • ½ pound cured pork jowl,
  • cut into ½ inch cubes (available from Carolina Heritage Farms in Pamplico SC
  • or substitute bacon or pancetta)
  • 1 red onion, finely chopped
  • 4 sprigs fresh thyme, chopped
  • Pinch of red chili flakes (optional)
  • Salt and pepper
  1. Bring 2 gallons of salted water to a boil. Add in Brussels sprouts and cook about 1½ to 2 minutes until a little soft and bright green.
  2. Immediately transfer to an ice bath to cool completely and pat dry.
  3. Place pork jowl in a sauté pan on low heat and render fat, stirring often until just under crispy.
  4. Strain the jowl, reserving the fat.
  5. In a large sauté pan, sweat out onion until translucent.
  6. Tuning up the heat to medium, add the jowl fat and Brussels sprouts, then the jowl, thyme, and chili flakes and cook until tender, stirring occasionally.
  7. Season to taste before serving.
  • from Chef Wes Fulmer of Motor Supply Co. Bistro, Columbia, SC

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