Tocino Version 6 Recipes

TOCINO (VERSION 6)

Steps:

• In a food processor, mix together all the ingredients except the pork. The mixture should be evenly mixed without lumps.
• Massage the pork slices with the mixture made in the food processor. Ensure all pieces are evenly coated.
• Cover and let cure in refrigerator for 3 days. After 3 days its ready to cook. If you wish, it is now freezable at this point.
• To cook: In a large skillet, add the pork with 1/4 cup of water and 3 tablespoons of oil.
• Cook on medium high heat until all water evaporates and all that is left is the oil.
• Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.

HOMEMADE PORK TOCINO

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.

CHICKEN TOCINO

Steps:

• Place the chicken breast in a large bowl and add the pineapple juice, banana ketchup, brown sugar, salt and pepper. Massage the meat until well-coated with the marinade. Marinate overnight.
• Arrange the chicken breast into a pan and pour the marinade. Add 2 tablespoons of water. Let the chicken tocino cook until all liquid are absorbed.
• When the liquid has dried up, add some oil. Flip the chicken pieces to fry the other side. Continue cooking until the marinade caramelizes.
• Transfer the chicken tocino to a chopping board and slice into serving pieces.
• Serve with spiced vinegar and tomato slices on the side. Best paired with hot steaming rice! Enjoy!

CHICKEN TOCINO

Steps:

• In a huge bowl, combine all ingredients except for chicken and oil. Stir until sugar is dissolved. Have a taste if you like, to add more seasoning, if needed. Set aside.
• Wash and pat dry chicken. Submerge chicken in marinate and cure in the fridge overnight or up to 2 days. Longer than 2 days, store it in the freezer. After marinating for a few hours move the chicken on top to the bottom of bowl.
• On a huge skillet over medium heat, add chicken and 1 ½ cups marinate. Simmer uncovered for 15 minutes or until liquid evaporates and caramelize.
• Once it caramelizes, add oil and reduce heat to low. Brown each side for about 5 minutes or char or crisp the exterior depending on your preference.
• Remove from skillet. Enjoy!