1. Wash brussel sprouts, cut off ends, and half. Set aside.
2. Cut a fresno chili in half lengthwise, thinly slice moonshape slices. Set aside.
3. Slice brisket into 1/4-1/2 inch slices.
4. Toast almonds in oven set to 350F until nutty brown. Set aside

1. In a 350F fryer, drop brussel sprouts in one basket. In second basket, drop chopped Brisket into fryer.

2. Pull pork once it is crispy, and brussel sprouts when they start to crisp and brown.

3. In a metal bowl, toss together fried brussels, crispy pork, toasted almonds, fresno chilies, and 1 Tbsp. SW Cilantro Lime.

4. Plate in bowl or on plate with ramekin filled with the rest of the Cilantro Lime Dressing

5. Serve

Yields: 1 serving