椰菜花芽炒培根鑊

Bring a large pot of salted water to a boil.

While the water heats, prepare the Brussels sprouts: clean them well, discarding any dirt or wilted outer leaves. Make a small 'X' incision at the base of each sprout. This helps the water penetrate to the center as they cook.

Carefully add the made Brussels sprouts to the boiling water and let them cook for at least 10 minutes. Once cooked, drain them well and set them aside.

Peel the carrots and cut them into your desired pieces. Cook these separately until they are just tender, but still retain a slight crispness.

Peel the onions and slice them lengthwise. Now, cut the pork belly or bacon into small strips.

In a hot skillet, cook the bacon strips without adding any extra oil. Once they are crispy, remove them from the skillet and set them aside, making sure to leave the rendered fat in the pan. Add the sliced onions to the skillet with the bacon fat and cook them slowly until they become well caramelized.

Once the onions are caramelized, return the cooked bacon to the skillet. Add the reserved Brussels sprouts and carrots. Stir everything together and season to taste with salt and pepper.

For an optional but delicious touch, stir in 3 heaping tablespoons of thick sour cream or crème fraîche, mixing it well with the other ingredients.

Just before serving, garnish the dish with a sprinkle of chopped parsley.