Pork Tocino (Sweet Cured Pork)
Tocino or pork tocino is one of the popular pork dish for Pinoys but this dish, or maybe just the name was one of the Spanish influence that we inherited. Actually “tocino” is a Spanish word for “bacon” but when it comes to our cuisine, it is sweetened cured pork.
Nowadays you can just buy tocino neatly packed and ready-to-cook but it is loaded with curing salt or salt pepper which is bad for our health. The recipe I have here is home made and does not contain any preservatives, only the sugar acts as the preservative. To prolong it’s shelf live, you need to freeze it after the curing process.
- ½ kilo pork shoulder or kasim, slice into ¼ inch thick
- ½ cup brown sugar
- ½ tsp of red food coloring or annatto powder
- 2 Tbsp soy sauce
- 2 cloves garlic, minced
- ⅛ cup pineapple juice (optional)
- 1 Tbsp. salt
- Combine the ingredients: brown sugar, food coloring, soy sauce, garlic, pinepple juice and salt in a mixing bowl.
- Put the sliced pork in the bowl and rub the mixture liberally on all sides of the pork.
- You can either use a zip bag and put all the pork and mixture or in a tupperware container for curing the pork.
- Put inside a refrigerator and cure for 2 to 3 days.
- After curing the pork, you can either fry or grill it. Heat at least 4 tablespoons of cooking oil.
- Fry the tocino at least 3 minutes on each sides until browned on medium to high heat or until cooked.
- Don't overcook because it will become too dry and tough.
- Serve with fried egg and fried rice or java rice