Pork Belly Jam
BY
Bluie
BishopReserve fat from pork belly
1 sweet onion
1 red bell pepper
2 celery stalks
4 oz dark brown sugar
4 oz sorghum
1 cup sweet whiskey
1 cup old coffee
6 oz white distilled vinegar
6 oz hunts ( prefer ketchup with less sugar)
1 teaspoon ground cinnamon
1 teaspoon ground cayenne pepper
1 teaspoon course sea salt
Place pork belly in roasting pan; Add
1/2 inch water and cover with foil. Cool in 300 oven for about 3 hours.. remove foil then cook uncovered for another 30 mins to brown off fat.
Rough chop onion, red pepper and celery ( leave off bottom 2 inches of celery stalk). Place in 6 qt stock pot and add couple tbsp of reserve pork belly/ bacon fat. On medium heat braise veg to sweeten and soften.
Once veg is soft add chopped PB or bacon and sorghum and dark brown sugar. Stir to blend. Add the whiskey, coffee, vinegar and ketchup. Stir well. Bring temp to medium hi to start reducing. Once reduced by half reduce to simmer.
Mix the spices together and stir into the mix and reduce temp to low for about 30 to 40 mins or mixture looks thick.
Remove from heat and let cool which will thicken more.