I recently had the pleasure of sampling this Pork Tocino dish with some friends at a dinner party. This dinner party involved a local Filipino family where they shared their favorite dishes from their native country.
When I asked our host what was this dish and he said, “It’s a sweet pork dish that we like for breakfast.” He later broke down the definition for me “Tocino in Spanish means cured meat and is derived when the Spanish had control of the Philippine islands. Tocino get’s its reddish color artificially. A red food coloring is needed to make your own homemade version more visually appealing. The food coloring is an optional add because it doesn’t affect the taste of the meat.”
This dish is considered a delicacy in the Philippines and often times they replace ham or bacon in the traditional western meals.
This recipe is paired down from the original 4 kilos (8 lbs) version my new friend gave me – It is still as tasty as the day I originally tasted it.
- 3 pounds Pork loin Butt or fillet or Pork, removed the bone and sliced into 1/4 inch thick
- 2 cups brown sugar
- 2 tablespoons salt
- 4 cloves garlic minced
- 1/2 teaspoon of Red Food Coloring (substitute to Saltpeter)
- 5 tablespoons soy sauce
- Combine all the ingredients in a shallow pan except for the pork.
- Press the mixture onto both sides of the pork meat and make sure that it is distributed evenly.
- Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
- To cook, just put a little water in a skillet and add the pork and fry it until done.