Fatty Cue Brussels Sprouts

1. 1

   Combine one of the chilies with the garlic and shallots in a food processor and puree, or use a mortar and pestle.

2. 2

   Fry bacon in a large saute pan over medium heat until most of the fat is rendered, about 5 minutes.

3. 3

   Add coriander seeds and stir until fragrant.

4. 4

   Transfer bacon to paper towels using a slotted spoon.

5. 5

   Add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes.

6. 6

   Season with salt and transfer to paper towels.

7. 7

   Add garlic-shallot paste and cook over low heat until fragrant, about one minute.

8. 8

   Return brussels sprouts to pan and cook, stirring, 1 to 2 minutes.

9. 9

   Add chicken broth and bring to a simmer.

10. 10

    Cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes.

11. 11

    Uncover and reduce broth to the consistency of a glaze.

12. 12

    Thinly slice the remaining chili.

13. 13

    Remove pan from heat and stir in the syrup, bacon and sliced chilies.

14. 14

    Sprinkle with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.