Braised bacon600 gm piece bacon or speck, cut into 4 thick slices2fresh bay leaves6cloves10black peppercorns1onion, quarteredBreakfast sauce100 gm tamarind pulp60 ml (¼ cup) vegetable oil1onion, thinly sliced2 cloves garlic7cm piece ginger, peeled and finely grated3 tsp smoked paprika2 tsp ground cumin1 tsp dried chilli flakes80 ml (1/3 cup) tomato sauce200 ml plum sauce80 ml (1/3 cup) fish sauce
For breakfast sauce, place tamarind in a bowl, cover with 200ml boiling water and stand for 10 minutes. Heat oil in a large saucepan, add onion and garlic, cook over low heat for 10 minutes or until soft and beginning to caramelise. Using the back of a spoon press tamarind through a sieve, reserving liquid and discarding pulp. Add tamarind liquid to saucepan with remaining ingredients and simmer over medium heat, stirring occasionally, for 20 minutes or until thick. Makes about 500ml. Sauce will keep, refrigerated in an airtight container, for up to 2 months.
Place bacon in a large saucepan, add bay leaves, cloves, peppercorns and onion, cover with water and bring to the boil, reduce heat to low and simmer for 2 hours or until tender. Serve bacon slices with breakfast sauce and zucchini fritters.