Tocino Version 1 Food

TOCINO (FILIPINO)

Tocino (Filipino) image

This is a Filipino breakfast meat , when served with Garlic fried rice and a fried egg this dish is called Tocilog. I usually also eat it with salted tomatoes. I'm am not claiming this recipe is authentic by any means, it also is made without any preservatives as authentic recipes usually include.

Provided by Xexe383

Categories Breakfast

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs cubed pork (loin, butt)
3/4 cup Sprite
1 teaspoon freshly cracked black pepper
3 teaspoons kosher salt
2 tablespoons garlic powder
1 cup sugar
red food coloring

Steps:

mix all ingredients together in a large container with a lid.
Adjust coloring as desired.(i prefer my tocino to look a bit more bold).
Allow to stand in the refrigerator for at least 24 hours to allow flavors to permeate meat.
It can also be stored in the freezer for later use.
To prepare, place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated.
Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning.

Nutrition Facts : Calories 707.8, Fat 21.9, SaturatedFat 7.7, Cholesterol 194.9, Sodium 1447.3, Carbohydrate 58.1, Fiber 0.6, Sugar 55.1, Protein 67.1

TOCINO (VERSION 6)

Tocino (Version 6) image

Make and share this Tocino (Version 6) recipe from Food.com.

Provided by Mebriella

Categories Filipino

Time P3DT15m

Yield 30 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup brown sugar
1/3 cup white sugar
1 1/2 tablespoons kosher salt
1 tablespoon powdered beets
1 tablespoon anisette
3/4 teaspoon pink salt (aka InstaCure, Prague Powder)
4 lbs pork shoulder (cut into 1/4-inch slices) or 4 lbs boston butt (cut into 1/4-inch slices)

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.

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