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Cook time:1 ½ hours, prep time 12 minutesÌý

250g smoked bacon belly, cut into stripsÌý

4 large red onions, very finely slicedÌý

4 garlic cloves, peeled and crushedÌý

¼ cup espresso coffeeÌý

¼ cup malt vinegarÌý

4 tbsp lime marmaladeÌý

3 tbsp bourbon (optional)Ìý

In a heavy based or cast ironÌýfrypan, over a medium heat,ÌýsautéÌýthe bacon, turningÌýoccasionally.Ìý

Once the fat is manly renderedÌýand the bacon is lightly brown.Ìý Transfer the bacon into kitchen paper to drain.Ìý

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

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

Cut the bacon down into bite sized pieces, before adding into the pan, stir to combine. ReduceÌýthe heat right down and cook uncovered, stirringÌýevery so often until almostÌýall the liquid completely evaporates and the mixture becomes thick.Ìý Remove and allow to cool.Ìý

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