Sweet and Savory Pork Tocino Recipe

Sweet and Savory Pork Tocino Recipe

Tocino means “bacon” in Spanish and originally refers to cured pork back fat. Spain spread its culinary seeds around the world and there are vastly different versions of this cured meat found across the Caribbean, Latin America and Asia.

Pork Tocino is usually eaten during breakfast along with a warm rice. Tosilog is a popular meal comprised of garlic rice (or sinangag), fried pork tocino, and a piece of fried sunny side up egg.

It has been a famous Filipino “anytime” food because it is available almost in every grocery stores and can be consumed anytime of the day.

Nowadays, you can just buy tocino neatly packed and ready-to-cook. The recipe I have here is home made and does not contain any preservatives. Only the sugar acts as the preservative. To prolong it’s shelf live, you need to freeze it after the curing process.

Try this Pork Tocino Recipe and let me know what you think.

Homemade Pork Tocino Recipe

Cuisine	Filipino
Prep time	12 hours
Cook time	20 mins
Total time	12 hours and 20 mins
Serveing Size	5-6

Ingredients

• 2 lbs. pork ham
• 1½ tablespoons sea salt
• ½ teaspoon Prague powder #1
• ¾ cups granulated white sugar
• 1 teaspoon sodium phosphate
• ¼ cup anisette liquer
• ½ cup pineapple juice
• 1 tablespoon garlic powder
• ¼ teaspoon Vitamin C powder
• Red food coloring
• ¼ cup crushed garlic

Instructions

1. Slice the pork ham to about ¼ inch thickness
2. Dissolve the sodium phosphate in 5 tablespoons of water.
3. Except for the meat, combine all ingredients in a large bowl and mix well
4. Apply the combined mixture to the meat by rubbing.
5. Place the mixed ingredients in a covered container
6. Store the covered container (with meat and mixture) in room temperature for 14 hours.