1. Trim and Peel (I did a pound)
2. Cook some bacon in a frying pan; put aside
3. Toss peeled Brussels Sprouts in the leftover grease in the frying pan on medium-high heat until brown (happens quickly)
4. Chop up bacon and add it to the Brussels Sprouts; toss
5. We added a bit of rock salt and some Espresso Balsamic vinaigrette
Pork Jowl on creamy oatmeal with real maple syrup drizzled over.