Filipino Savory Pork Tocino Recipe 395

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HOMEMADE PORK TOCINO



Homemade Pork Tocino image

Pork Tocino is a Filipino dish cured in sugar, salt, pepper, and garlic. It's typically served with garlic fried rice and eggs for a delicious breakfast treat!

Provided by Lalaine Manalo

Categories     Breakfast

Time 30m

Number Of Ingredients 8

2 pounds pork butt, sliced to 1/4-inch thick
1 cup sugar
1 tablespoon salt
1 tablespoon garlic powder
1/4 teaspoon pepper
2 drops red food coloring
1 cup water
2 tablespoons canola oil

Steps:

  • In a bowl, combine pork, sugar, salt, garlic, pepper, and red food coloring. Massage meat with curing mixture until well-distributed and evenly colored.
  • Store in a covered container or ziplock bag and refrigerate overnight to cure.
  • In a pan over medium heat, add pork including marinade and enough water to cover. Bring to a boil.
  • Lower heat, cover and simmer until meat is tender and cooked through, adding more water in 1/2 cup increments as needed.
  • When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes. Serve hot.

Nutrition Facts : ServingSize 142 g, Calories 433 kcal, Carbohydrate 25.8 g, Protein 26.6 g, Fat 24.8 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 949 mg, Sugar 25.3 g

FILIPINO SAVORY PORK TOCINO RECIPE - (3.9/5)



Filipino Savory Pork Tocino Recipe - (3.9/5) image

Provided by á-5765

Number Of Ingredients 11

1-2 lbs. Pork shoulder cut into filets: 1/4 inch by 4-5 inches
1 T kosher salt dissolved in 1/4 cup water
1/3 cup brown sugar
1/3 cup white sugar
2 T vinegar, preferably rice wine vinegar
2-3 T soy sauce
1/2 cup pineapple or orange juice
2-3 cloves garlic, minced
dash or two black pepper
1/4 - 1/2 t curing salt (e.g. Morton's Tender Quick, Instacure, saltpeter)
Note: the curing salt will give the meat traditional reddish color. If not available, substitute 1/2 t red food coloring.

Steps:

  • Mix all the marinade ingredients together. Add the meat. Knead in the marinade. Refrigerate in a non-reactive container or gallon-size plastic bag up to three days. If using food coloring instead of curing salt, overnight is long enough. Fry on medium heat in a non-stick frying pan or cast iron with a little oil added. Fry till the edges of fat crisp up. Serve with steamed or fried rice and lightly fried eggs. Garnish with sliced tomatoes, roasted green chiles or grilled zucchini.

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