Tocino Version 5 Food

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.

TOCINO (VERSION 1)

Steps:

• Combine all the ingredients in a shallow pan except for the pork.
• Press the mixture onto both sides of the pork meat 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, just put a little water in a skillet and add the pork and fry it until done.

TOCINO (VERSION 7)

Steps:

• In a bowl, combine pork, sugar, salt, garlic and red food coloring.
• Massage curing mixture on meat until well-distributed and pork slices are evenly colored.
• Store in a covered container or ziplock bag and refrigerate 1 or 2 days to cure.
• In a pan, place pork including marinade and enough water to cover.
• Bring to a simmer over medium heat and cook until meat is tender and cooked through, adding more water in 1/2 cup increments as needed.
• When water is completely absorbed, add about 1 to 2 tablespoons of oil and cook, stirring regularly, until meat caramelizes.
• Serve with rice and fried eggs, if desired.

TOCINO (VERSION 4)

Steps:

• Combine sugar, salt and red beet powder in a small bowl.
• Liberally rub the pork with the curing mixture and place in a container or zip top bag large enough to hold everything together.
• Add whatever is left of the sugar, salt, and red beet powder and refrigerate for two days.
• After the second day, the cured pork can be either pan-fried or grilled.
• When pan-frying, heat the oil in a large pan over medium-to-high heat.
• Pan-fry the pork slices for two to three minutes on each side, until cooked through and browned.
• Transfer to a plate and continue frying the remaining pork slices.
• When grilling, grill the pork slices for two to three minutes on each side, until nicely charred.

TOCINO (VERSION 5)

Steps:

• Combine both sugars, the garlic, salt, beet powder (or food colouring), and soy sauce in a very large resealable zipper top bag (2 gallons) or a stain-proof container with a tight fitting lid.
• Close the bag or container tightly and shake to combine ingredients evenly.
• Open the bag or container, drop the pork slices in and reseal.
• If using a bag, squeeze the bag to thoroughly coat all of the pork with the sugar and salt mixture.
• If using a container, use your hands to move the pork around to be sure it is thoroughly coated in the mixture then close the container tightly.
• Put the bag or container in the refrigerator and let it cure for at least 2 days before using, but up to 4.
• Alternatively, you can put the container or bag directly into the freezer (letting it sit for at least a week before using) for up to 6 months.
• Whether using fresh from the refrigerator or directly from the freezer, remove the amount of tocino you want to cook and let it sit in a colander for several minutes to drain any excess liquid.
• You may either grill the tocino over high, direct heat, or pan fry in batches.
• To pan fry, heat about 2 teaspoons of oil in a heavy-bottomed skillet over medium-high heat.
• Fry the pieces until cooked through and browned with little charred bits, about 2-3 minutes per side.