RECIPE FOR THE HOME COOK AS FOLLOWS
1 tbsp bacon fat (we used Benton’s smoked bacon fat)
1 cup dried mission figs, stemmed + cut into 6th’s
1 cup oil-cured black olives, pitted + quartered
1 red onion, medium dice
1 cup fresh-squeezed orange juice
1 tsp cumin seed
light pinch of chile flake Aleppo
light pinch dried oregano
a few drops of sherry vinegar
In a cold saucepot, add both fats and onions and a pinch of salt. Cover and cook slowly over medium heat until it begins to caramelize, stirring occasionally. Add seeds and spices, stir and cover for about 5 minutes more to toast the spices and finish caramelizing the onions. Add orange juice to deglaze, scraping the bottom of the pan to release any browned bits. Bring to a boil. Simmer for 1 – 2 minutes to reduce slightly. Add olives and figs and a pinch of salt. Bring to a simmer. Remove from heat and let steep for 5 minutes. At this point, add a few drops of vinegar (you won’t need much) and taste. Adjust seasoning.
Use this condiment with grilled pork chops, sausages, slow cooker pork shoulder, pan-roasted duck breasts, lamb chops or even braised chicken legs. Add some more texture with a side of crusty bread or kettle-style potato chips! Also makes a nice addition to your cheese, crackers and crusty bread.