Beetroot and smoked bacon relish

Method

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