Tocino Filipino Recipes

HOMEMADE PORK TOCINO

Homemade Pork Tocino image

Pork Tocino is a Filipino dish cured in sugar, salt, pepper, and garlic. It's typically served with garlic fried rice and eggs for a delicious breakfast treat!

Provided by Lalaine Manalo

Time 30m

Number Of Ingredients 8

Ingredients

2 pounds pork butt, sliced to 1/4-inch thick
1 cup sugar
1 tablespoon salt
1 tablespoon garlic powder
1/4 teaspoon pepper
2 drops red food coloring
1 cup water
2 tablespoons canola oil

Steps:

In a bowl, combine pork, sugar, salt, garlic, pepper, and red food coloring. Massage meat with curing mixture until well-distributed and evenly colored.
Store in a covered container or ziplock bag and refrigerate overnight to cure.
In a pan over medium heat, add pork including marinade and enough water to cover. Bring to a boil.
Lower heat, cover and simmer until meat is tender and cooked through, adding more water in 1/2 cup increments as needed.
When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes. Serve hot.

Nutrition Facts : ServingSize 142 g, Calories 433 kcal, Carbohydrate 25.8 g, Protein 26.6 g, Fat 24.8 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 949 mg, Sugar 25.3 g

TOCINO (FILIPINO)

Tocino (Filipino) image

This is a Filipino breakfast meat , when served with Garlic fried rice and a fried egg this dish is called Tocilog. I usually also eat it with salted tomatoes. I'm am not claiming this recipe is authentic by any means, it also is made without any preservatives as authentic recipes usually include.

Provided by Xexe383

Categories Breakfast

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs cubed pork (loin, butt)
3/4 cup Sprite
1 teaspoon freshly cracked black pepper
3 teaspoons kosher salt
2 tablespoons garlic powder
1 cup sugar
red food coloring

Steps:

mix all ingredients together in a large container with a lid.
Adjust coloring as desired.(i prefer my tocino to look a bit more bold).
Allow to stand in the refrigerator for at least 24 hours to allow flavors to permeate meat.
It can also be stored in the freezer for later use.
To prepare, place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated.
Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning.

Nutrition Facts : Calories 707.8, Fat 21.9, SaturatedFat 7.7, Cholesterol 194.9, Sodium 1447.3, Carbohydrate 58.1, Fiber 0.6, Sugar 55.1, Protein 67.1

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