Kurobuta Bacon Jam
In a medium saucepan over medium heat, cook bacon until crisp. Transfer bacon to a paper towel lined plate, leaving about 1 tablespoon bacon fat in the pan.
Reduce the heat to medium, add the onion and shallots and cook until onions are caramelized, stirring often.
Stir in the garlic, brown sugar, maple syrup, vinegar, chili powder and the cooled bacon. Bring bacon mixture to a simmer then reduce heat to medium low and cook until the liquid has reduced and thickens.
Let cool before transferring to a jar with a lid and refrigerate. Keeps for one week.
