Yes, we know bacon makes everything better, but good old bak kwa, with its smoky whiff of caramelised sweetness, elevates Brussels sprouts into something truly special. The extra step of roasting the sprouts in the oven helps to lightly char the edges of the vegetables without burning them or drying them out. This is a great accompaniment to any roast meat.
Serves 4 to 6
8 rashers bacon, roughly chopped
2 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
30 Brussels sprouts, quartered
¼ cup water
2 slices bak kwa, chopped cup pine nuts or chopped walnuts
¼ cup raisins
2-3 tbsp balsamic vinegar glaze
salt and ground black pepper, to taste
1. Place bacon in a non-stick skillet over medium heat and fry till it is caramelised and crisp, about 12 to 15 mins. Remove to a plate lined with paper towels and set aside.
2. Preheat oven to 190°C and have a baking dish ready.
3. In the same skillet you used to fry the bacon, place the olive oil, onion and garlic over medium heat. Fry till the onions soften slightly, then add the Brussels sprouts.
4. Stir-fry the sprouts, adding water if they start to look dry. Fry for about 6 mins, then transfer to the baking dish.
5. Bake in the oven on the centre rack for 15 mins or until the sprouts caramelise slightly (give them a stir every 5 mins to ensure they don’t burn).
6. Remove sprouts from the oven and transfer back to the skillet along with the bak kwa, nuts, raisins and balsamic vinegar.
7. Stir-fry briefly over medium heat and then taste. Add salt and pepper to taste, and serve.