HOMEMADE PORK TOCINO
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
Categories Breakfast
Time 30m
Number Of Ingredients 8
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 (VERSION 6)
Make and share this Tocino (Version 6) recipe from Food.com.
Provided by Mebriella
Categories Filipino
Time P3DT15m
Yield 30 serving(s)
Number Of Ingredients 7
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.
TOCINO (VERSION 4)
Make and share this Tocino (Version 4) recipe from Food.com.
Provided by Air Force Mama
Categories Filipino
Time P2DT15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, salt and red beet powder in a small bowl.
- Liberally rub the pork with the curing mixture and place in a container or zip top bag large enough to hold everything together.
- Add whatever is left of the sugar, salt, and red beet powder and refrigerate for two days.
- After the second day, the cured pork can be either pan-fried or grilled.
- When pan-frying, heat the oil in a large pan over medium-to-high heat.
- Pan-fry the pork slices for two to three minutes on each side, until cooked through and browned.
- Transfer to a plate and continue frying the remaining pork slices.
- When grilling, grill the pork slices for two to three minutes on each side, until nicely charred.
Nutrition Facts : Calories 231, Fat 14.1, SaturatedFat 4.4, Cholesterol 49.9, Sodium 1209.2, Carbohydrate 11.1, Sugar 11.1, Protein 14.2
TOCINO (VERSION 7)
Make and share this Tocino (Version 7) recipe from Food.com.
Provided by Air Force Mama
Categories Filipino
Time P3DT15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine pork, sugar, salt, garlic and red food coloring.
- Massage curing mixture on meat until well-distributed and pork slices are evenly colored.
- Store in a covered container or ziplock bag and refrigerate 1 or 2 days to cure.
- In a pan, place pork including marinade and enough water to cover.
- Bring to a simmer over medium heat and cook until meat is tender and cooked through, adding more water in 1/2 cup increments as needed.
- When water is completely absorbed, add about 1 to 2 tablespoons of oil and cook, stirring regularly, until meat caramelizes.
- Serve with rice and fried eggs, if desired.
Nutrition Facts : Calories 386.1, Fat 17.8, SaturatedFat 6.2, Cholesterol 74.8, Sodium 1233.2, Carbohydrate 34.5, Fiber 0.1, Sugar 33.3, Protein 21.5
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