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1
For the pork jus: Heat a large pot over medium heat and add the pork and bacon.
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2
Cook slowly until very caramelized, and then remove from the pot.
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3
Add the chopped vegetables and shallots and cook in the remaining fat until caramelized.
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4
Pour in the wine to deglaze, scraping up bits at the bottom, and cook for 2 to 3 minutes.
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5
Add stock, thyme, peppercorns and bay leaves and simmer for 10 minutes.
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6
Strain through a fine mesh sieve, and then return to the pot and cook until reduced by half.
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7
Reserve 1 cup for the dip, and reserve the rest for another use.
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8
For the marmalade: Heat the olive oil in a large pot over medium heat.
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9
Add the onions, fennel and salt and cook until dark brown.
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10
Stir in the sugar and cook until caramelized and spreadable.
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11
Add the vinegar to deglaze, scraping up bits stuck to the bottom and cook down until the vinegar is no longer astringent.
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12
Stir in the pepper, and then spread onto a baking sheet to let cool.
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13
For the dip: Preheat the oven to 350 degrees F. Slather the butter on the baguette and toast.
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14
Place the pork and bacon on a baking sheet, top with the Comte and warm in the oven.
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15
Smear the bottom bun with fennel-onion marmalade and the top bun with the Dijon mustard.
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16
Place the sliced pork and bacon on the bottom bun and top with the prosciutto.
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17
Cut in half and serve with pork jus.
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18
Use remaining onion fennel marmalade for other recipes.
