Philippine Tocino Recipe
Tocino is a well-loved Filipino cured pork dish, known for its signature savory-sweet flavor, achieved by marinating the meat in a mixture of soy sauce, garlic, sugar, and other seasonings.
Ingredients
- Pork Shoulder – 600g
- Coconut Sugar – 40g
- Brown Rice Syrup – 1/3 cup
- Garlic (Grated) – 20g
- Soy Sauce – 1
- Celery Juice – 2 Tbsp
- Salt – 1 ½ Tsp
- Annatto Seeds (Ground) – 2 Tsp
- Black Pepper (Ground) – ¼ Tsp
- Kiwi Juice – 1 Tbsp
Instructions
- Prepare the pork shoulders and slice it against the grain with ¼-inch thick slices. Then, from that, cut it again into bite size pieces.
- Get a bowl, whisk, and thoroughly mix together the rice syrup, garlic, coconut sugar, soy sauce, salt, ground pepper, ground annatto, and celery juice. If having trouble melting the sugar, heat it up in the microwave.
- Add the kiwi juice followed by the bite-sized pork pieces. Use gloves when mixing the pork into the marinade.
- Cure the marinated meat by covering the bowl tightly with plastic wrap and refrigerate for three to seven days.
- Use a non-stick pan to cook the tocino.
- Identify if pork is fatty or not to know if oil is still needed. If it’s fatty, no need to add some oil, but if it’s lean, add a bit of oil to the pan.
- Cook the pork tocino by lining it into the pan over medium heat. You will notice that some liquid will come out of the pork which will make it start to boil.
- Flip the meat to evenly glaze the meat and repeat the process until there is no liquid left. Do this step until the tocino starts to become brown.
- Once it starts to brown, take it out of the heat and serve it with rice.
Nutrition
Calories: 604kcalCarbohydrates: 41gProtein: 36gFat: 32gSaturated Fat: 12gCholesterol: 135mgSodium: 1252mgFiber: 1gSugar: 26g
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