makes two cups
600 grams (1 1/2 lb) good quality smoked rasher bacon
4 eschallots (brown shallots), thinly sliced
3 tablespoons packed light brown sugar
2 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon dried chilli flakes
1/2 teaspoon ground mustard powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 bay leaves
3/4 cup (6 fl oz) whisky (substitute with brandy, or just water if preferred)
2/3 cup (7 fl oz) strong brewed coffee
4 tablespoons apple cider vinegar
3 tablespoons maple syrup
freshly ground black pepper
Cut your bacon rashers into one inch pieces, then fry them in a large
pot with a splash of oil until the meat is crisped and the fat has
rendered out. Remove with a slotted spoon, then drain on paper towels.
Drain all but 2 tablespoons of bacon fat from the pot. Add in your shallots
and garlic over medium heat, and cook until the shallots are
translucent. Add in the spices, brown sugar, chosen alcohol (if using)
and a pinch of salt, cook for 3-4 minutes before adding in your other
liquid ingredients: vinegar, coffee and maple syrup. Bring to the boil,
then allow the liquid to reduce slightly for about five minutes.
Add in your reserved bacon, then immediately reduce the heat to low.
Simmer, covered, for 30 minutes before stirring and allowing the mixture
to evaporate. Cook for a further 30 minutes, or until the mixture is
darkened, syrupy and fragrant.
Once at the desired consistency, allow the mixture to cool. Skim any
oil off the surface with a spoon, and discard it alongside the bay
Transfer your cooled mixture to the bowl of a food processor. Process
until it reaches the consistency of a chunky jam; you should still be
able to see crunchy, crisp little bits of bacon amongst the syrupy,
boozy spiced shallots. Taste, and add extra salt or pepper as required.
bacon recipe source: Laura's Mess, August 12, 2012