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”.
- 1 kg pork loin, sliced in 1/4 in thick cuts
- 3 tbsp anise wine
- 3 tbsp annatto powder
- 2 tbsp salt
- 1 cup brown sugar
- 1/4 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.
If you can’t find anise wine then the best substitute is mixing 2 tsp of anise powder and 2 tbsp of Chinese cooking wine together