Tocino
Tocino a popular sweet pork dish traditionally served for breakfast in the Philippines. “Tocino” a Spanish word that means ‘bacon’ or ‘cured meat’ and comes from the Spanish occupation in the Philippines.
To make this recipe you would use pork pigue or kasim…which is ham shoulder that’s been sliced to about a 1/4 inch thickness. The spicing and curing of the meat is what makes the flavor. Many recipes have lots of different ingredients but mainly its saltpeter, pepper, regular salt, garlic, sugar, and some anise wine.
You then treat the slices with the marinade mixture and then place them on top of each other in a container, preferably refrigerated.
After about three days your left with kimchi of pork. The reddish color is from the saltpeter and often makes it look like beef.
To prepare it, you simply fry it until it caramelizes on the edges. It’s normally served with a fried egg and garlic fried rice, well that’s how I normally eat it
To make this recipe you would use pork pigue or kasim…which is ham shoulder that’s been sliced to about a 1/4 inch thickness. The spicing and curing of the meat is what makes the flavor. Many recipes have lots of different ingredients but mainly its saltpeter, pepper, regular salt, garlic, sugar, and some anise wine.
You then treat the slices with the marinade mixture and then place them on top of each other in a container, preferably refrigerated.
After about three days your left with kimchi of pork. The reddish color is from the saltpeter and often makes it look like beef.
To prepare it, you simply fry it until it caramelizes on the edges. It’s normally served with a fried egg and garlic fried rice, well that’s how I normally eat it
Video by YouTube user dorllymultiply
Nutritional Information
No information available at present.
Ingredients
- 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
- 2 tablespoons of anise wine
- 2 tablespoon of annatto water
- 2 tablespoon of salt cooking oil
- 4 tablespoon of sugar
- 1/8 teaspoon of salitre ( salt peter )
Preperation:
- Combine all the ingredients in a shallow pan except for the pork.
- Sprinkle the mixture onto the pork 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, put a little water in a skillet add the pork and fry it until done.
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