Cook pancetta over medium heat in a large frying pan. About 4 minutes, until crisp.
Use a slotted spoon to transfer the cooked pancetta into a bowl.
Add 1-2 tbsp of olive oil to pan. Place individual sprouts into pan - flat cut side down. [While it is okay to have a few sprouts layered on top, the goal is to expose the flat side of each sprout to the pan surface.] Cook sprouts over medium high heat until charred. [As my husband says, "Cook the s**t out of 'em."] Depending upon your pan size, you may need to cook them in two batches. Add oil as needed to keep the pan surface moist.
Add the salt, fig jam and water. Stir to coat the sprouts and create a glaze.
Add the cooked pancetta back into the pan.
Add the cut fresh figs. Salt and pepper to taste. Stir and serve.
RECIPE TIPS
To make this Vegan: Omit the Pancetta. If fresh figs are not available, they may be omitted.