Vegetables with Smoked Pork
Rinse Brussels sprouts, trim and halve lengthwise, then blanch in boiling salted water for about 8 minutes. Drain well. Meanwhile, remove bones from pork and cut into small cubes. Peel onion and chop finely. Rinse bell pepper, cut in half, remove seeds and cut into small pieces.
Heat 1 tablespoon clarified butter in a large frying pan and fry the onion until soft. Add bell pepper and smoked pork and sauté for 5 minutes. Add Brussels sprouts and cook, stirring constantly, for 1-2 minutes. Season with salt and pepper. Chop garlic finely. Arrange the vegetables on a plate and sprinkle with the fresh cress, then sprinkle to taste with fresh garlic.