How to make Beetroot and smoked bacon relish ?

Leigh Norton’s beetroot and smoked bacon relish goes perfectly with his slow-cooked pork belly. Combine both to wow your guests with this mouthwateringly tasty dish.

INGREDIENTS
150g free-range British smoked streaky bacon
Vegetable oil for frying
100g brown sugar
100ml wine vinegar
50ml cider vinegar
4 tsp yellow mustard seeds
8 medium beetroot, peeled and coarsely grated
1 red onion, finely chopped

METHOD
01.Chop the bacon, then fry in a pan with a little vegetable oil until golden. Remove with a slotted spoon.
02.Put the brown sugar, red wine vinegar, cider vinegar and yellow mustard seeds in the pan, then heat gently until the sugar has dissolved.
03.Add the grated beetroot and chopped onion, then cook gently for 15 minutes or until the liquid has almost evaporated.
04.Stir through the bacon, then serve with the pork belly.