Cook time:1 ½ hours, prep time 12 minutes 

250g smoked bacon belly, cut into strips 

4 large red onions, very finely sliced 

4 garlic cloves, peeled and crushed 

¼ cup espresso coffee 

¼ cup malt vinegar 

4 tbsp lime marmalade 

3 tbsp bourbon (optional) 

In a heavy based or cast iron frypan, over a medium heat, sauté the bacon, turning occasionally. 

Once the fat is manly rendered and the bacon is lightly brown.  Transfer the bacon into kitchen paper to drain. 

Pour off most of the bacon fat and reserve for another use.  Add the onions and garlic into the pan and cook until the onions have cooked down and caramelised.  About 12 minutes. 

Add the coffee, vinegar, bourbon, marmalade and bring to the boil.  Cook out the onions, scraping down the sides for a couple of minutes. 

Cut the bacon down into bite sized pieces, before adding into the pan, stir to combine. Reduce the heat right down and cook uncovered, stirring every so often until almost all the liquid completely evaporates and the mixture becomes thick.  Remove and allow to cool. 

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