Tocino (Sweet Cured Pork)
My father is from the province of Pampanga where it is well known for this sweet cured meat. It is typically served at breakfast with eggs and garlic fried rice also called Tosilog. But don’t let that stop you from having it for lunch or dinner. This is a very simple recipe. The secret is to let it marinate for a few days so that the meat soaks in all that sweet flavor.
- 2 lb pork butt or shoulder cut into ¼ inch thin slices
- 3/4 cup light brown sugar
- 1 1/2 tsp salt
- 3 clove garlic, minced
- 1 tbsp soy sauce
- 1/4 cup pineapple juice
- 1/2 tbsp ground black pepper
- red food color (optional)
Combine all ingredients except for the pork and mix well.
Add the pork and mix using your hands (use hand gloves to avoid stains)
Transfer to a container, cover and let it cure for 24 hours or up to 3 days in the refrigerator.
The proper way to cook tocino is to first boil it in about 1-2 cups of water in a pan on medium high heat. Once most of the water has evaporated and sauce starts to thicken, you can add cooking oil.
Cook over medium heat until the sauce is caramelized and meat is cooked.
Remove from heat. Serve with garlic rice and fried eggs. Enjoy!!