Bacon jam is a sticky, sweet and salty side you can serve on toasted bread, hamburgers or hotdogs. This recipe adds Sriracha for heat and bourbon for a boozy twist.
- ¼ cup (60 ml) extra virgin olive oil
- 1 brown onion, finely diced
- 2–3 garlic cloves, diced
- 500 g lean bacon, finely diced
- ¼ cup (60 ml) white vinegar
- ¼ cup (60 ml) maple syrup
- 3 tbsp brown sugar
- 1 tsp Sriracha sauce
- 2–3 tbsp water
- 45 ml Kentucky bourbon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place oil, onion and garlic in a heated, heavy based pan over medium-low heat. Season with a pinch each of salt and pepper. Stir onion and garlic for 2–3 minutes, or until they soften and begin to caramelise.
- When onion is translucent, add diced bacon. Stir for 3 minutes, or until bacon softens. Add vinegar, maple syrup, brown sugar, Sriracha, water and bourbon. Stir to combine. Gently simmer for 20–30 minutes, stirring occasionally, until reduced in size and darkened in colour.
- Store in a jar in the fridge.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.