Tocino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat
Pork Tocino is usually eaten during breakfast along with warm rice. Tocilog is a popular meal comprised of garlic rice, tocino, and fried egg. This meal can also be eaten during lunchtime.
One word of advice though, even how good cured meat tastes, moderate consumption is still recommended. Too much intake can still affect our health in the long run. It is best to have pork tocino at least once or twice per month. By the way, it tastes best when dipped in spicy vinegar.
Try this Pork Tocino Recipe and let me know what you think.
Pork Tocino Recipe
- 2 lbs pork ham
- 1/4 tsp Prague powder #1
- 1 tsp sodium phosphate
- 2 tbsp coarse salt
- 7-10 tbsp sugar
- 2 tbsp Anisado wine (or ground star anise and/or anisette)
- 1/2 tablet ascorbic acid (250 mg) (optional)
- Slice the pork ham to about ¼ inch thickness
- Except for the meat, combine all ingredients in a container and mix well
- Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat
- Place the mixed ingredients in a covered container
- Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete.
Number of servings (yield): 6