500g Brussel sprouts, base trimmed, outer leaves removed and halved
100g pancetta, diced
2 tbsp balsamic vinegar
- Using a non-stick frying pan, dry fry the pancetta on high heat until crisp and golden.
- Pour in the sprouts and lower to a medium heat, cook for 4-5 minutes stirring occasionally.
- Pour in the balsamic vinegar and give a good stir, let the balsamic reduce slightly, then cover, continue to cook on a low heat for 2 minutes until sprouts are tender but do not let them go soggy!!!
- Season with pepper and serve.