I don’t think I still need to describe what this is.
Yield: About 3 cups
Prep time: 10 minutes
Cook time: 2 hours
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, cut into smallish dice
3 garlic cloves, smashed and peeled
3/4 cup strongly brewed coffee
1/2 cup cider vinegar
3/4 cup firmly packed brown sugar
1/4 cup maple syrup
1 teaspoon orange zest
1 teaspoon ground ginger
1. In a large skillet over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plate to drain.
2. Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes.
3. Add the coffee, vinegar, brown sugar, maple syrup, orange zest, and ground ginger and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.
4. Reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours.
5. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped.
6. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks.
Recipe adapted from Leite’s Culinaria