Tocino is a spanish word meaning bacon or salted pork. This dish clearly originated during the Spanish colonial rule of the Philippines for 300 years. This dish is not the same as bacon served with American-style breakfast, but is clearly a version of curing pork in sugar, spices and other ingredients. The result is a sweet-tasting meat perfect with fried eggs, rice, and coffee which has been a part of the “silog” style Filipino breakfast, which basically means “with fried rice and eggs”.
- 3 lbs boneless pork shoulder roast
- ½ cup lemon-lime soda (Sprite or 7-up)
- 1/3 cup soy sauce
- 2 cups brown sugar
- 1¼ cups pineapple juice
- ½ cup ketchup
- 1 Tablespoon garlic, minced
- 2 Tablespoons salt
- 1 teaspoon black pepper
- Cut 1/4-inch slices of pork shoulder and place in a one gallon zip-lock plastic bag. Tip: freeze pork a little to make it easier to slice.
- In a separate bowl, mix the rest of the ingredients and then add to the meat. Seal the bag, while trying to remove excess air. Let the pork cure inside the refrigerator for a 4-5 days, turning the bag over every day or so.
- After curing, you can either cook the meat or portion them off into smaller bags and freeze.
- To cook the tocino, add a little water, marinade and a few slices of meat to a skillet. Over medium heat, let the liquid boil off and then fry the meat for a couple more minutes to caramelize it. There’s a lot of sugar in the marinade so make sure you don’t burn the meat.
- Serve with garlic fried rice, fried egg and pickled shredded papaya (atchara).
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