I have no idea where the notion to make this “sauce” came from… Having researched after the fact, there are one hell of a lot of recipes out there on making something like this, but I really didn’t know about it. It’s really not hard to make and requires only a little amount of unpasteurized honey per serving. And let me tell you, it is F@#king fantastic!!
I love the slight Asian touch the hint of ginger gives to my paleo version of this “jam”. I served it as a condiment with a pan seared Steelhead trout filet , mixed baby greens and slivered green onions… Bliss!!
It would go equally well with any fowl, lamb or roasted pork.
Caramelized Ginger Onion Bacon Jam
- 3 Lrg Red Onions (sliced)
- 1 Thumb Fresh Ginger (Grated)
- 1 lbs Bacon (diced)
- 3 Tbsp Coconut Oil
- 1/2 Cup White Wine
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Cider Vinegar
- 1/4 Cup Honey (local and unpasteurized)
- 2 Tbsp Fish Sauce
- Heat a large pot on med-high heat, add in the oil and toss in the onions. Lower the heat to medium. You are going to need to keep an eye on this and stir occasionally until the onions are caramelized nicely… about 20-30 minutes 🙁
- While that is going on, fry up the bacon until crispy, drain and reserve bacon fat and set aside. (keep stirring those onions)
- Grate up the ginger. (keep stirring those onions)
- When the onions have taken on a brownish hue (about 20-30 minutes), throw in the bacon and the ginger. Stir it all in.
- Increase the heat to med-high again and add in the liquids, stirring until they are all incorporated together.
- You want to reduce this sauce until it starts to form troughs in the bottom of the pot when you draw your spoon across it. You reall can’t screw this up as it doesn’t really how thick or runny it is to the overall taste.
- Bottle in a clean jar once the mixture hase cooled and place in fridge for 2+ weeks…