relish: red onion, currants, balsamic vinegar, ginger, five spice, sugar.
Get a large well oiled pan wicked hot, until it starts to smoke. Add two large red onions, sliced an eighth of an inch thick, to the pan. Cook over high heat, stirring occasionally (and more frequently as time goes on) until the onions are richly browned. Hold off seasoning the onions until they are caramelized.
Whisk together half a cup of cheap balsamic with a cup and a half of water and three or four tablespoons of sugar, and set aside. Add a third of a cup of dried currants, two tablespoons of grated ginger, and a teaspoon of five-spice powder to the pan along with a little more oil to coat the new ingredients. Mix around for a moment (taking care not to burn the ginger or the spices), and then pour in the vinegar mixture.
As the black waters bubble, scrape the fond off the bottom of pan with a wooden spoon. Simmer over medium high until almost all of the liquid has evaporated. Taste for salt and sugar. Serve with whatever you want, but obviously you’ll want to serve it with pork!