In a big frying pan prepare the smoked bacon on medium heat up until fat has actually rendered, and bacon is crispy.
Wash the Brussels sprouts, cut a little the bottom which normally gets dry, halved and location in a big bowl.
Drizzle with one tablespoon of olive oil, oregano, chili powder, and season with salt and pepper.
Eliminate the bacon from the pan and include the Brussels sprouts, on high heat, cooking it on the flat side initially. Prepare for 4-5 minutes.
Look for a good golden-brown color then toss it around the pan, include the chicken stock and scrape the bottom of the pan to get all the tastes from the caramelization. Prepare for 5 more minutes.
When looking for doneness you desire the Brussels sprouts to be soft on the outdoors, however still crispy in the middle.
On a different bowl blend the maple syrup, soy sauce and apple cider vinegar and toss on the Brussels sprouts.
Put the pecans in a zip-lock bag and gently crush.
Approximately slice the bacon.
Slice the cheese with a veggie peeler.
Serve the Brussels sprouts in a big bowl topped with the bacon, the crushed nuts and the shaved Pecorino cheese.
