Smoky Brussels Sprout and Bacon Hash

As Executive Chef  for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina, mixing traditional culinary processes with modern techniques. For this Smoky Brussels Sprout recipe he uses cured pork jowl Carolina Heritage Farms in Pamlico, SC. If you don’t have it, don’t worry–just use your favorite bacon or pancetta.  Everything on the menu at Motor Supply Co. Bistro is either provided from local farms or house-made, such as stocks and sauces, desserts and house-butchered and smoked meats.  Perfect served alongside Rosemary-Thyme Roasted Leg of LambCreamy Southern Rutabaga Smash and Cranberry Lamb Jus.


Smoky Brussels Sprout and Bacon Hash


  • 2 pounds fresh Brussels sprouts cleaned, washed and halved
  • 1 red onion, finely chopped
  • 4 sprigs fresh thyme, chopped
  • ½ pound cured pork jowl, cut into ½ inch cubes (or substitute bacon or pancetta)
  • Pinch of red chili flakes (optional)
  • Salt/pepper to taste


Bring 2 gallons of salted water to a boil. Add in Brussels sprouts and cook about 1 ½ to 2 minutes until a little soft and bright green. Immediately transfer to an ice bath to cool completely and pat dry. Render the pork jowl in a sauté pan on low heat, stirring often until just under crispy. Strain the jowl, reserving the fat. In a large sauté pan, sweat out the red onion until translucent. Tuning up the heat to medium, add the jowl fat and Brussels sprouts, then the jowl and chili flakes. Season to taste before serving. Serves 6-8.

Recipe by Executive Chef Wesley Fulmer, Motor Supply Bistro Co., Columbia, SC

Photography by Forrest Clonts