Filipinos like their breakfast hearty but easy to prepare like Tocino. Tocino is a type of preserved meat which has undergone the process of Curing. The meat that could be used for this could be Chicken, Pork or Beef, but Pork is what is usually sold in wet markets and in supermarkets. It is easy to spot Tocino as you will never be wrong with its sweet flavor. It is usually also seen served not only on the breakfast table but also in many eateries around the country as a part of the breakfast menu. Though Pork tocino is easily accessible from the supermarkets as an easy-to-cook version, the Pork Tocino recipe is actually easy enough to follow if one wants to make it Homemade.
Another feature of this recipe is that the traditional recipe includes Salitre (saltpeter), giving it is reddish color. However, as Salitre is a strong chemical, the modern way of cooking Homemade Pork Tocino has done without salitre. Commercial producers of Pork Tocino have also followed suit, as you would usually see advertisements of packed tocino marketing their product as “No Salitre added.” If, however, you want to achieve that traditional reddish color, you can always use food coloring.
Homemade Pork Tocino Recipe Preparation
Though the idea of preserving meat for future consumption might scare some, the procedure for Tocino recipe is actually simple in that it would only include mixing the other ingredients and then adding the pork. After which one lets it sit overnight then refrigerate; ready to be cooked anytime.
Cooking, on the other hand, only involves frying it. Since the pork already has its fat, you may opt not to use cooking oil anymore; you can just let the pork be fried from its own fat.
Partnered with warm rice, sunny-side up eggs, sliced tomatoes and hot coffee, this will up your mood in the mornings.
- 6 lb pork shoulder
- 2 1/2 cups pineapple juice
- 1 1/3 cups coke or pepsi
- 1 1/3 cups ketchup
- Just under 1 cup of low sodium soy sauce
- 2 1/2 cups dark brown sugar
- 2 1/2 Tablespoons garlic powder
- 2 1/2 Tablespoons salt
- 3 teaspoons ground black pepper
- For 48hrs. in advance, slice the pork shoulder and place in ceramic baking dish.
- Make the marinade: Whisk together pineapple juice, coke, ketchup, soy sauce, brown sugar, garlic powder, salt and pepper.
- Pour marinade over meat making sure meat is well covered by the sauce.
- Cover tightly and refrigerate no less than 48 hours and up to 5 days.
- When ready to cook, pour meat and marinade into large sauce pot and cook on high until boiling.
- In batches, move meat from pot to skillet using tongs and cook until sauce reduces and thickens and meat cooks thoroughly, about 5-7 minutes.
- Serve and enjoy!
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