Chef ILona Daniel: Pink Peppercorn Bacon Jam
Let’s not fool around, bacon is the gateway meat. It is a magical cut of pork prepared in the perfect way. It’s smoky, crispy and natually just a little bit sweet. You’ll be hardpressed to find a dish that a little bit of bacon wouldn’t make the dish just a little bit more special.
This bacon jam is a combo of onions and bacon which is cooked down low and slow until it resembles the texture of marmelade.
This can be added into a cream sauce for an incredible pasta dish or in a club sandwich, a pizza or one of my favourite treatments; hamburgers!
Bacon Jam Created by Chef Ilona Daniel
Yields 1 ½ cups
Ingredients
6 slices Bacon
2 Red Onions
1 tbsp Pink Peppercorns
1 tbsp Black Peppercorns
1 cup Brown Sugar
1 cup Water
1 tsp Dried Thyme
1 tbsp White Vinegar (or Balsamic)
3 oz Whiskey (optional)
Salt to taste
Method
Cut bacon into lardons. Render the bacon with a splash of water until bacon is crisped.
Cut onions into thin strips, or dice depending on your preference
Add the onions to the rendered bacon to deglaze the pan
Soften the onions on medium-low heat with the lid on until onions are translucent
Once the onions are translucent add the rest of the ingredients except for the vinegar and cook down until the mixture takes on a deep brown colour.
Add the vinegar and salt as the onions take on their final colour and the texture is thick and jammy. This is where the flavour can be adjusted. If more sweetness is desired, more sugar can be added with a bit more water and cook down until a thick jammy texture is taken on.
