Pork Tocino

These are one of those dishes that I personally limit into cooking. Why? Its because my daughter would always make a request along with hot rice and fried egg even as her baon. Imagine a heavy meal as her merienda? Although I admit, the sweetness and tenderness of the pork is one always hits the spot of any meat lover. As always!


Ingredients:

• 1 kilo Pork, cut into thin strips
• 1 1/4 cup Pineapple juice
• 1/2 cup Ketchup
• 1/2 cup 7-Up/ Sprite
• 1/3 cup Light Soy Sauce
• 2 cups Brown Sugar
• 1 tbsp Garlic, minced
• 2 tbsp Salt
• 1 tsp Black Pepper

Cooking Procedure:

1. Combine all ingredients together and place inside a sealed container.
2. Refrigerate for at least 2 days just inside the chiller section to allow meat to cure.

Tips:

• To cook, put a little water and oil in skillet then add pork tocino and some of the marinate. Boil until the sauce dries up and fry meat until caramelized. Make sure to turn the meat over after a few minutes to evenly cook.

Watch video here:

Just so you know:

The term "tocino" is "bacon" in Spanish language. Typically made from the pork belly, which is popular in the Philippines and other countries, such as, Puerto Rico and Cuba. Tocino is traditionally boiled in water (just enough water to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. Tocino is often served as the popular breakfast or lunchtime combination Tosilog, whose name is a portmanteau of tocino, sinangág (garlic rice) and itlóg (egg, which is cooked either sunny-side up or scrambled).