Are you missing brown sauce (HP, Daddies?) on your bacon? I experimented and found this...
next time you roast a chicken roast on much lower heat and for longer until cooked so that the juices aren't boiled off, after you take the chicken out of the roasting pan break off the leg and wing tips, put them back in the pan and leave on very low heat for about another hour until the residue is reduced and dark brown (not black!). Pour into jug, cool, take off the fat and add a couple of drops of Worcestershire Sauce to the brown sticky residue. It's naturally sweet and makes a yum substitute for brown sauce although you don't get much.
I suspect it would work with roast pork too.