Filipino Tocino is a sweet pork dish that is traditionally served for breakfast in the Philippines. “Tocino” is a Spanish word that means ‘bacon’ or ‘cured meat’ and comes from back in the days of Spanish settlement of the Philippines.
To make it, Filipino recipes call for using pork pigue or kasim…which is just regular ham shoulder that’s been sliced to a 1/4 inch thickness. This part is what makes it different…the spicing and curing of the meat. Various recipes have a whole slew of ingredients for this but basically its saltpeter, pepper, regular salt, garlic, sugar, and some anise . The individual slices are then treated with this mixture and placed on top of each other in a container, preferably refrigerated. At the end of 3 days or so, what remains is the kimchi of pork. The reddish color is from the saltpeter and often makes it look like beef.
Preparing it is nothing more than lightly frying it until it caramelizes on the edges. Common serving will include egg and rice on the dish as well. Tocino is quite tasty if one likes sweetly coated meats similar to many asian ‘sweet & sour’ dishes.
Estimated cooking time: 1 hour 30 minutes
Pork Tocino Ingredients:
- 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
- 2 tablespoons of anise wine
- 2 tablespoon of annatto water
- 2 tablespoon of salt cooking oil
- 4 tablespoon of sugar
- 1/8 teaspoon prague powder #1
Pork Tocino Preparation Cooking Instructions:
Combine all the ingredients in a shallow pan except for the pork.
Sprinkle the mixture onto the pork 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.