Tocino Version 1 Recipes

TOCINO RECIPE

Steps:

• Slice the meat thinly. 1/4 inch (0.6 cm)-thick slices or 1/8 inch (0.3 cm)-thick pieces if you want it to be extra thin. Make sure to remove all bones.
• In a big bowl, combine all ingredients except for the pork slices. Mix until well blended. Instead of the food coloring, you can use a teaspoon of red beet powder if you'd like.
• Add the pork and mix using the hand, use hand gloves to avoid stains. Mix for several minutes to an hour.
• Place the pork in a zip-seal bag or a closed plastic container and place it in the fridge for three days to ensure that the pork is fully cured.
• Afterwards, you can fry the cured meat with a little bit of oil or boil in water (just enough to cover the meat). You can serve it with fried eggs and fried rice.

TOCINO (VERSION 1)

Steps:

• Combine all the ingredients in a shallow pan except for the pork.
• Press the mixture onto both sides of the pork meat 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.

HOMEMADE PORK TOCINO

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.

TOCINO (VERSION 6)

Steps:

• In a food processor, mix together all the ingredients except the pork. The mixture should be evenly mixed without lumps.
• Massage the pork slices with the mixture made in the food processor. Ensure all pieces are evenly coated.
• Cover and let cure in refrigerator for 3 days. After 3 days its ready to cook. If you wish, it is now freezable at this point.
• To cook: In a large skillet, add the pork with 1/4 cup of water and 3 tablespoons of oil.
• Cook on medium high heat until all water evaporates and all that is left is the oil.
• Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.