You didn’t know it existed until now
300g smoked bacon, cut crosswise into 1 inch pieces
1 large white onions, diced small
2 garlic cloves, smashed and peeled
1/2 cup cider vinegar
3 tbsp brown sugar
2 tbsp maple syrup
1/2 cup brewed coffee
- In a large pan, cook the bacon until fat is rendered and bacon is lightly browned.
- With a slotted spoon, transfer the bacon to paper towels to drain.
- Pour off all but 1 tablespoon of fat from the pan then add the onion and garlic and cook until the onions are translucent.
- Add the vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up browned bits from the pan.
- Add the bacon back to the pan and stir to combine.
- Leave to simmer uncovered until most the liquid has evaporated and turned into a syrupy consistency. This should take about 45 minutes.
- Transfer to a food processor and pulse until coarsely chopped.
- Let cool, then refrigerate in airtight containers for up to 4 weeks.