Directions

• The day before blanch the salt pork in boiling water for 10 minutes. Using a slotted spoon remove to a paper towel-lined plate to soak up the water. 
• In a large skillet on medium heat, cook the salt pork stirring occasionally until most of the fat is rendered and the pork is browned and crispy. About 7-9 minutes. Remove the crispy pork from the pan to a plate and remove all but 2 tbsp. of fat from the pan.
• Keep the pan on medium heat, add the Brussels sprouts and pepper next. Cook for 5-7 minutes. Next, add the onions and continue cooking for another 5-7 minutes. Add the garlic and cook for 2 minutes until fragrant stirring constantly.
• Add the balsamic vinegar, pomegranate seeds, and salt pork pieces to the Brussels sprouts and toss them well together. Transfer to a platter and serve.