I knew that I wanted the meat to marinate overnight, so I began working on this after the previous night's dinner.
The next morning I pulled the pork out of the marinade and placed the pieces on a rack over a pan so that the pieces could dry out. This went back into the refrigerator. The used marinade was discarded.
I have decided that I actually do like Brussels Sprouts, but only if cooked in a certain way. Here I have my good Balsamic Vinegar, Brussels Sprouts, Black Pepper, Salt, Bacon and a Shallot.
First I cut out the core and pulled off the outer leaves. Then, it gets to be very difficult to get the things off, so I cut the sprouts in half through the core. Be warned, you will likely find evidence of bugs that once resided inside the sprouts. Clean that out or discard those leaves. Makes you wonder about eating the entire sprout, huh?
There, the leaves have been separated and the bacon and shallot chopped.