Tocino Version 6 Food

TOCINO (FILIPINO)

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.

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.

PORK TOCINO (SWEET CURED PORK)

Steps:

• Cut the pork into thin slices measuring about 4-inches square; smaller pieces are fine.
• Stir the brown sugar, seasoned salt, garlic salt, pepper, and curing salt together in a bowl; sprinkle each of the slices of pork with the mixture. Lay the pork slices flat in a large container with a cover. Let sit in the refrigerator 3 to 4 days before using.
• To prepare the tocino, combine the desired amount of the pork with enough water to cover in a large non-stick skillet and bring to a boil for about 5 minutes. Drain and discard the water. Dry the pan completely.
• Heat the oil in the skillet over medium heat; fry the pork slices in the hot oil until lightly browned, 1 to 2 minutes per side.

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.