In Spain, Tocino means Bacon. It is made with a fatty Pork Belly, often salted and cured. Here in the Philipines, Tocino is the typical sweetened, cured, red meat often served for breakfast. “Tosilog” (Tocino, Sinangag and Itlog) is a popular combo found everywhere. This recipe is one of the best “Pambaon” for kids. You can buy it premade in the grocery, which are packed with preservatives, nitrites and nitrates and other sorts of chemicals. And some make their own version using natural ingredients.
It usually takes 3 days to cure and preserve the pork. But once fried, you get that caramelized, burnt ends of the pork with all that fat rendered. I don’t think that it’s hard to make your own tocino. By making your own, you get to control the taste and even select what meat to use.
Here’s our Homemade Tocino Recipe :
- 1kilo Pork Belly or Pork Shoulder, sliced 1 cm thin
- 1cloves Garlic, minced
- 1 cup Pineapple Juice
- 2 Tbsp Anisado Wine or Chinese Wine
- 2 Tbsp Soy Sauce
- ¼ cup Brown Sugar
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 2-3 Tbsp Pepper
- In a bowl, make the marinade and combine the garlic, pineapple juice, anisado wine, soy sauce, brown sugar, salt and pepper. Mix until the sugar and salt are dissolved.
- Add in the pork slices and mix. Place in the refrigerator and cure for 2-3 days.
- When ready to fry, drain pork slices. Heat up the oil and fry in batches until it caramelizes.
- Serve it over rice and egg with vinegar as you dipping sauce.
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Chris Urbano / Maputing Cooking is a Tagalog Speaking Australian Chef on a mission to bring Filipino Food Global. Filipinos and food conisseurs can find Filipino food recipes, filipino cooking tips and the latest Filipino food news and trends from around the world here at Maputing Cooking.