BACON MARMALADE

MAKES TWO 400 ML (14 FL OZ) JARS

I have a firm belief that pork can make everything a little better. Living in Tasmania, there is always someone willing to trade services for a porcine delight. This bacon marmalade was born out of a slight overabundance of all things good, with an upcoming festival where we thought we’d shake up the locals with lashings of crispy pork scattered over bowls of sumptuous ice cream. The wonderful counterplay of pig, smoke, hot, sweet and sour reminds me of a backstreet Thai food truck, which makes me feel a little dirty, and I like it.

250 g (9 oz) cured and smoked bacon, coarsely ground (minced)

1 brown onion, diced

1 garlic bulb, cloves diced

70 g (2½ oz) dark brown sugar

60 ml (2 fl oz/¼ cup) bourbon

50 ml (1½ fl oz) maple syrup

50 ml (1½ fl oz) sriracha sauce

40 g (1½ oz) tamarind purée

50 ml (1½ fl oz) soy sauce

pinch of freshly ground black pepper

Put the bacon in a large frying pan over medium heat. Cook for about 10 minutes to render the fat from the bacon. Add the onion and garlic.

After about 10 minutes, once the onion is nicely caramelised, add the remaining ingredients and cook over low heat for about 30 minutes, or until the sauce has reduced and begins to stick to the bacon.

Leave to cool, then transfer to sterilised jars. Now go out into the world and find yourself a victim.

The marmalade will keep in the fridge for up to 1 week. Serve at room temperature.