Tocino Recipe

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Another Filipino food item that my hometown, Pampanga, is famous for is Tocino. It is typically served as breakfast with garlic fried rice.

Another Filipino food item that my hometown, Pampanga, is famous for is Tocino. It is typically served as breakfast, along with fried garlic rice.

Tocino Recipe (Sweet cured Pork) Tocino is a sweet , cured meat that is usually consumed as Filipino breakfast. Try this easy and straightforward pork tocino recipe to enjoy this delicious, sweet and soft tocino.| www.foxyfolksy.com

Tocino is generally preserved meat, which could be beef, pork or even chicken. The most well-known kind that is tocino sweet however, the folks in Kapampangan have a particular version called ‘Pindang’ that adds tanginess.

The method of making tocino is different, but in order to create the soft and tender flesh, Kapampangans mix all the ingredients by hand for about 3-5 hours and then let it sit covered for the night at room temperature before placing it in the refrigerator.

This is the amount of passion and love Kapampangans invest in the preparation of their food. It’s no wonder they are considered excellent cooks across the world.

INGREDIENTS

2 pounds of pork (butt shoulder, butt or belly) and cut into 1/4 inch thick

3/4 cup Brown Sugar

1 1/2 teaspoons salt

3 cloves of garlic – finely chopped

1 tablespoon of soy sauce 1 tablespoon soy

2 tablespoons of rice vinegar

1/4 cup fruit juice, (pineapple, apple) (optional)

1/2 teaspoons finely ground black powder

1 Tablespoon of rice flour (optional)

natural food coloring (optional)

INSTRUCTIONS

In a large bowl mix all the ingredients, excluding cuts of pork. 

Mix the pork in with your hands, using gloves to keep the pork from staining. Mix for a few minutes up to an hour.

Transfer it to a container with the cover, and allow it to sit overnight at the counter.

Mix it again several times before placing in the refrigerator. It can be kept for up to 24 hours or as long as 3 days. The gel can be frozen afterward and stored for longer.

Recipe #2

Ingredients

2 pounds of pork butt, cut into 1/4-inch thick slices

1 cup of sugar

1 tablespoon salt

1 teaspoon garlic powder

1/4 teaspoon of pepper

2 drops of red food coloring

1 cup of water

2 tablespoons oil from canola

Instructions

in a bowl mix pork salt, sugar pepper, garlic as well as red food coloring. Massage the meat using the curing mix until it is evenly distributed and colored.

Place in a container that is covered or ziplock bag, and then refrigerate for a few hours to allow it to cure.

In a pan set over medium-high heat, place pork and marinade as well as enough water to completely cover. 

Reduce heat, cover, and simmer until the meat is cooked to your liking and tender Add additional water in increments of 1/2 cup when needed.

After the water is fully absorption and the meat is soft add oil to the dish to cook and stir often until the meat begins to caramelize. Serve hot.

Ingredients

2 1 lb. pork Ham

1 1/2 teaspoons of sea salt

Half teaspoon Prague powder #1

3/4 cups white sugar granulated

One teaspoon of sodium phosphate

1/4 cup anisette liquor

1/2 cup pineapple juice

One cup chopped garlic

1 teaspoon garlic powder

1 teaspoon of Vitamin C powder

1/4 teaspoon of red food coloring

Instructions

Cut the ham into approximately 1/4 inch thickness

Dissolve the sodium phosphate into 5 tablespoons of water.

Other than the meat, mix all ingredients in one large bowl and mix thoroughly

Apply the mixture on the meat using a rub. Be sure that it is distributed evenly over the meat.

Combine the ingredients in a container that is covered

Keep the container covered (with meat and mix) at ambient temperature for 14 hours. The container can be chilled but will require at the very least 3.5 days to finish.

Recipe #3

Tips for cooking

Cooked tocino closeup in the pot

When cooking tocino, make sure you use the pan to ensure that the tocino sits flat on the surface in a single layer. Then add only enough water to just enough to over the meat. This made it easier to cook the meat evenly and assisted in reducing the amount of time needed for braising.

Once the water is cooked down it is important to constantly stir the meat and don’t leave the pan in the open for too long. The marinade’s sugars rapidly caramelize, and you must keep an eye closely over the tocino in order to avoid burning.

What is the taste of tocino?

Tocino is sweet, with a sour spicy, garlicky, and spicy taste. The use of pork in this tocino recipe gives it the flavor of a juicy and fattened.

The part that is the most pig-like has tocino?

Tocino is an Spanish word that means “bacon,” and is usually related to the belly of pork from the pig. It can also be prepared with pork shoulder or any other cut you prefer.

Is tocino a Filipino food?

Tocino originates from Spain and was introduced into the Philippines during Spanish colonization. However the Filipinos have made this dish their own by adding flavor that are characteristic of Filipino flavors: sweet, garlicky and spicy pork belly.

INGREDIENTS

TOCINO MARINADE

1/4 c white sugar granulated

3/4 1 tbsp salt*

1 2 tablespoons garlic powder

1/4 TSP black pepper

1/2 tsp of annatto powder

14 c juice of a pineapple only make sure you use the entire juice

1 1 lb (453.6 grams) pork shoulder or bacon cut in 1/4-inch slices

COOKING TOCINO

2-3 tbsp of water more or less, based on the size of the pan

Optional vegetable oil

INSTRUCTIONS

TOCINO MARINADE

In a glass container that has lid, mix the dry ingredients and mix together. Add the juice of the pineapple and stir until completely in the mix.

tocino marinade ingredients

Incorporate the pork in the mix until the pork is coated with the marinade. Cover the lid and let it marinate in the refrigerator for at minimum 8 hours. I do not suggest marinating more than 2 days , as the meat can become tough.

Marinate pork with tocino

COOKING TOCINO

Remove the marinade made with tocino from the refrigerator at least 20 minutes prior to cooking, and allow it to cool to room temperature on the counter.

In a pan set over medium-high heat, pour in all the ingredients of the tocino as well as the marinade. The pork should be evenly distributed throughout the pan.

Make sure that the water almost covers the pork pieces. Mix the meat often to ensure all pieces cook equally. Continue to cook the pork for approximately 10-15 minutes, or up to the point that the water has reduced to a minimum.

adding water to the tocino pot

Continue cooking the pork for another 5 to 7 minutes or until sweetness of marinades and the meat begin to turn brown in the pan. DO not leave the pan in the pan unattended during this time. This is what it looks like at the end of the cooking.

Pork tocino in a steaming hot pot

Keep stirring to stop that the meat from getting burned and reduce the temperature if it’s turning brown too quickly for you to manage. Here’s what the tocino looks like when it’s fully cooked.

A pot of tocino that has been cooked

Take the cooked meat out of the skillet after the tocino has caramelized with golden brownish-golden hue and is slightly sticky. Serve it immediately.

black tocino of the Philippines

NOTES

I used Diamond Crystal salt that is not as salty as other brands, so you can adjust the measurement based on the salt you’re using.

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