Tocino is typical meat sliced into thin strips cured in anise wine, annatto, water, salts sugar and saltpeter mixture, stacked in a separate container,and covered and kept refrigerated for about three days to cure. But the original tocino is marinated only with salt, sugar, and saltpeter.
In Spanish, Tocino is bacon, made from the pork belly, and some other countries in Caribbean, is made from pork fatback and neither cured nor smoked and fried until very crunchy.
Tocino is often eaten with garlic rice and fried egg in a dish called "Tosilog" it means, "tocino, sinangag at itlog" during breakfast meal.
Good for serving: 6-8 persons
Ingredients:
- 1 kilo, pork kasim, sliced into thin strips
- 6 cloves, garlic, minced
- 2 teaspoon, rock salt
- 5 tablespoons, brown sugar
- 1 teaspoon, ground pepper
- 1 1/4 cups, pineapple juice
- 1/2 teaspoon, annatto powder
- Combine all the ingredients in a shallow pan except for the pork and stir well.
- 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 - 5 days to cure the pork.
- To cook, just put a little water in a skillet and add the pork and fry it until done.
- Best serve during breakfast with garlic fried rice and fried egg with spicy vinegar
- Share and enjoy!