It is a sweet pork dish that is traditionally served for breakfast in the Philippines. The original Tocino is marinated only with salt, sugar, and saltpeter, although pineapple juice may be added for a slightly tart flavor. Kapampangans who make tocino
mix it for 2 to 3 hours in order to achieve the thickness and softness
of the meat, then leave it overnight at room temperature before serving
itTocino is a Spanish word that means ‘bacon’ or ‘cured meat’ and comes from back in the days of Spanish settlement of the Philippines.
Ingredients:
mix it for 2 to 3 hours in order to achieve the thickness and softness
of the meat, then leave it overnight at room temperature before serving
itTocino is a Spanish word that means ‘bacon’ or ‘cured meat’ and comes from back in the days of Spanish settlement of the Philippines.
Ingredients:
- 1 Kilo Pork loin Butt or fillet or Pork, removed the bone and sliced into 1/4 inch thick
- 175 grams brown sugar
- 2 tbsp salt
- 4 cloves garlic minced
- 1/2 tsp of Red Food Coloring (substitute to Saltpeter)
- 5 tbsp soy sauce
- mixing bowl
- measuring spoons
- knife
- weighing scale
- chopping board
| Pork Tocino Preparation and Cooking Instructions: |
- Combine all the ingredients in a shallow pan except for the pork.
- Press the mixture onto both sides of the pork meat and make sure that it is distributed evenly.
- Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
- To cook, just put a little water in a skillet and add the pork and fry it until done.