If something involves pork belly, I’m pretty much guaranteed to love it, and this tocino is no exception!
It’s a Filipino cured pork dish, often eaten with sinangag (garlic fried rice) and a fried egg for breakfast. I chose to use pork belly, but other cuts of pork such as the butt or the ham are common as well!
from Foxy Folksy
- 3/4 cup brown sugar
- 1 1/2 tbsp salt
- 3 cloves garlic, finely minced
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/4 cup fruit juice (pineapple, apple), (optional)
- 1/2 tbsp finely ground black pepper
- 1 tbsp rice flour (optional)
- 2 lbs pork (butt, ham, or belly), cut into 1/4″ thick slices
- In a big bowl, combine all ingredients except for the pork. Mix well.
- Add the pork and mix well. Mix at least several minutes, to an hour or more.
- Transfer to a covered container and place in the fridge. Cure up to 3 days.
- To cook, boil the tocino with 2 cups of water in a pan. When most of the water is gone and the sauce starts to thicken, you can add 3-4 tablespoon of cooking oil if needed (fattier cuts shouldn’t need oil).
- Let the pork cook over medium heat until the sauce caramelizes and meat is browned.
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