PORK TOCINO Smells really good, can't wait to dig in!
This is the best Tocino recipe you can ever have!! You can use beef or pork chops but I used pork loins and took out most of the fat for health concern, otherwise, I would have preferred fatty cut of pork. I sliced the meat thin, about 1/4 inch and put them in ziplock bags with the marinade and refrigerated for at least 24 hours to allow the meat to cure.
To cook the tocino:
Layer meat in a fry pan with about 2-3 tablespoons water or the marinade (I do not use the marinade, but my sister does ) Oiling the pan is not necessary as the meat will render its own fats in the process. Cook meat covered on medium heat about 5 minutes minutes on each side. Turn heat down to medium low and put lid back on. Add some more liquid when necessary or when the pan starts to get dry out before the meat is tender.
Cook until the meat is tender and the juice/sugar has caramelized.
Serve with GARLIC FRIED RICE and vinegar-garlic-patis for "saw-sawan" (dipping sauce)
RECIPE FOR PORK TOCINO:
1 lb. pork sirloin, sliced thin
1 tablespoon Kosher salt
1/2 cup brown sugar
1 tablespoon apple cider vinegar
4 cloves garlic, crushed
1/4 cup pineapple juice (my secret ingredient, now revealed)
1/4 cup 7 up or sprite (another secret ingredient...hush!)
freshly cracked corn pepper
3-4 drops red food coloring (optional)
PROCEDURE:
1) Put the sliced meat in a ziplock bag and sprinkle kosher salt, making sure all of the meat is coated with the salt
2) Set aside for about half an hour
3) In a bowl, mix the rest of ingredients and pour into the meat, mixing well. Close the bag and refrigerate for at least 24 hours, up to 4 days to allow the meat to cure, turning it over once in a while to make sure the meat is evenly coated with the marinade.
Note:
You don't need to use food coloring if you like your tocino to look natural.
