Tocino is a very popular cured meat in the Philippines as well as other Spanish colonized countries such as Cuba and Puerto Rico. Tocino came from the same Spanish word which means “bacon”. To prepare this meat traditionally tender cut of meats is sliced into thin strips then cured in a mixture of anise wine, annatto, water, salt and lots of sugar. Usually left in a room temperature for an hour then followed by 3 days of refrigeration to cure. Once the curing process is done the meat is then boiled in small amounts of water until it evaporates then oil is added and finished off by frying it quickly to prevent burning of the sugar.
This dish is typically consumed at breakfast together with fried rice and fried eggs or Salted Duck Eggs with Tomatoes and the whole meal is now called “tocilog”.
- 1 kg pork loin, sliced in ¼ in thick cuts
- 3 tbsp anise wine
- 3 tbsp annatto powder
- 2 tbsp salt
- 1 cup brown sugar
- ¼ cup soy sauce
- 6 cloves garlic, minced
- 1 tsp baking soda
- Mix all ingredients in a shallow bowl except for the pork.
- Sprinkle the mixture into the pork pieces.
- Leave in a covered container in room temperature for 1 hour
- Place the container in the refrigerator for at least 3 days.
- In a heavy pan add enough water to cover half of the pork pieces, bring to a boil then turn once. Once water has evaporated add a small amount of oil and quickly fry pork pieces until sugar has caramelized.