I just made this recipe. Oh. My. Goodness. It tastes like the love child of bacon and pulled pork with a bit of heat.
Changes I made: I only added 1/4 cup water at 30 minutes, 60 minutes and 90 minutes. After that point, I let it cook down.
I substituted one tablespoon of Siracha for the Tabasco sauce
Simmering for at least two hours at very low heat is the key. My total simmering time was 2.5 hours.
I did a few quick pulses in the food processor to leave it a little chunky.
Although I am sure it is jam-packed with sodium, most of the fat renders out and is discarded, so it may not be as unhealthy as one would think at first glance.
An Original Recipe by Not Quite Nigella
* 500grams/1 pound smoked bacon (or use regular bacon and liquid smoke)
* 4 cloves garlic, chopped
* 1 medium brown onion sliced
* 3 tablespoons brown sugar
* Tabasco sauce (according to taste)
* 1 cup coffee
* 1/4 cup apple cider vinegar
* 1/4 cup maple syrup
* Black pepper to taste
* extra water
1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.
2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.