Melt the butter and olive oil in a thick-based pan and fry the rashers on the fat side first and then on both sides until golden brown. Take your time and make sure that the meat develops a good colour. Season with salt and pepper but remember that smoked pork tends to be salty already.
Stir the jam, dried figs, rosemary sprigs and whisky into the meat and allow to caramelise until syrupy and cooked through. Remove the whole herbs and garnish with the fresh figs; this gives the dish a subtle rosemary flavour. Serve with steamed rice. Delicious!
