Ingredients:
800g – 1kg West Peak Meats prime cut bacon
[We can recommend you cut the bacon while it is stil slightly frozen or you can also opt to use West Peak Meats bacon pieces as it has a well balanced bacon and fat balance suitable for this recipe]
3 x white onions, thinly sliced and chopped
Good quality olive oil for cooking
2 Tbsp. crushed garlic
2 Tbsp. avocado chilli flavoured oil
200g brown sugar
¾ cup of honey
120ml Sherry Vinegar
Smoked paprika
1 cup of water
2 tbsp fresh rosemary , chopped
½ tsp. kosher salt
½ tsp. white pepper
Additional ground black pepper and salt to taste
Method:
Cut the bacon in 1cm pieces and fry in olive oil in a large pan. Fry until slightly crispy and set aside.
Add the onions in the same pan and fry until glassy, add the garlic and avocado chilli flavoured oil and continue to cook until the onions and garlic are slightly tanned.
Transfer the onions to a large pot. Add the brown sugar, honey, Sherry vinegar, smoked paprika, water and rosemary. Stir to combine and add the salt and white pepper. Increase the heat to medium-high and bring to a boil for about one minute.
Simmer for 1 hour or until it has reached a jam-like consistency.
Allow to cool. Use a hand blender or blender and pulse a few times, being careful not to over puree, to achieve a thick yet chunky consistency. Add additional salt or pepper to taste. Store in an airtight container in the refrigerator for 2 – 4 weeks.