Brussel Sprouts Lardon

First time posting. Feedback is appreciated.

Ingredients:

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4 inch sliced
1 1/2 pounds Brussels sprouts, trimmed and cut in half
3/4 teaspoon kosher salt
3/4 teaspoon freshly  ground black pepper
3/4 cup golden raisins
1 3/4 cups homemade chicken stock or canned broth

Instructions:

Heat the olive oil in a large (12-inch) sauté pan and add the pancetta.
Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden and crisp, 5 to 10 minutes.
Remove the pancetta to a plate lined with paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and sauté over medium heat for 5 minutes, until lightly browned.
Add the raisins and the chicken stock.
Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.
If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

My variations:

Leave the salt out.
Only sauté the Brussel sprouts till they just start to turn brown.
Add the pancetta back in with the raisins and chicken stock