Tocino is a cured meat that is available in the Philippines. It is usually sweet and reddish (due to food coloring). I grew up not really getting enough of them because my mother was deathly afraid of preservatives which was used for making Tocino in the 80’s. So naturally, when I was big enough and in college, Tocino was one of my main staples for breakfast. Lol. It’s always great with fried rice and a sunny side up egg!
You dont have to be afraid though, this Tocino was prepared with my mother on my mind and is completely preservative free.
- 83 grams of Tocino Quick Mix or if there is no weighing scale, measure 1/4 cup plus 4 tablespoon of our Tocino Quick Mix. (not the whole pack)
- 2 tablespoon white sugar or 25g
- Red food color for coloring (optional)
- 1/2 TBSP Gin
- 1 1/2 TBSP Pineapple Juice
- 1/4 kilo Pork Kasim (sliced thinly)
- Pound the meat using a meat pounder or use the back of a knife.
- Add all ingredients in a Ziplock bag or a Tupperware. Mix thoroughly.
- Add pork and marinate in the refrigerator for 2 days. (If not using immediately, you can put it in the Freezer after 2 – 3 days)
- Put 1/8 cup of water and 5 tablespoon oil in a pan and cook until the water has evaporated and there is only the oil remaining. Turn the meat over a few until it is cooked.
If you find it too sweet, you can remove the sugar.
If you want to add preservatives, from this site.
*Instead of pineapple juice, some of my clients use half a sachet of Pineapple Tang powder plus the whole Tocino Quickmix pack.