Sweet Cured Breakfast Pork Slices
Tocino is really a probably the most popular cured meats within the Philippines, often a breakfast treat eaten with Garlic clove fried grain along with a runny Sunny-Side Up egg.
It's reddish, sweet, salty along with a little tangy, where the good thing may be the overcooked fatty meat portion.
Curing the meat with saltpeter (salitre) provides it with the reddish hue, however, you can skip when you it is only for home consumption.
Though to have an appetizing presentation, we make use of a red food color to really make it look authentic.
This recipe is definitely an immitation from the cured version to imitate the flavour of the favorite breakfast item, which is commonly pricey with respect to the brand.
Last I checked, the price of half one pound cured meat is the same as one pound . 5 yield, if you have a significant family, may as well help make your own.
But you will have to provide a few days within the refrigerator for flavor to meld together and also the marinate to permeate the meat.
YOUR Grocery List:- Pork Shoulder
- Grain Wine Vinegar
- Juice (Pineapple or Orange)
- Grain Wine Vinegar or any vinegar (coconut, apple cider)
- Red food color
- 2 pounds Pork shoulder, decline in 1/4 inch thickness
MARINADE - 1 tablespoon kosher or table salt, dissolved in 1/4 cup water
- 3/4 cup Sugar
- 1/2 mind of Garlic clove, minced
- two tablespoons Grain Wine Vinegar
- 1 tablespoon Soy Sauce
- 1/4 cup Juice (Pineapple or Orange)
- 1/2 teaspoon Red food color
- 1 tablespoon Ground Pepper
- 1/4 cup Vinegar (optional - to include before frying)
- Oil for frying
1 Mix together the marinade and dissolve the sugar completely.
2 Pour the marinade and knead it in to the meat to totally absorb.
3 Cover and then leave within the refrigerator for stopping for two to three days.
4 When prepared to prepare, add the vinegar, then drain excess liquid.
5 Fry in oil using medium heat.
6 Serve with garlic clove fried grain, Sunny-side up Egg, along with a side dip of vinegar and chili pepper or slices of tomato plants.
BENG'S TIPS- Attempt to cure within the refrigerator rather of 70 degrees for food safety. Meats that cure outdoors refrigeration usually use Curing Salt or Saltpeter (Salitre) .
- No juice available? For those who have any orange fruit laying around, squeeze the juice to obtain the needed amount the recipe requires.
- I increase the vinegar within the finish to imitate the tangy cured meat taste. Only a personal preference.
- If you are using a difficult type of meat, make use of the back side from the knife to pound the meat after slicing to split up the grains making the meat tender.
- Boiling the meat in water before frying might make the Tocino lose its sticky, sweet glaze that you will get from directly frying.
Sign up for filipino-food-recipes.com to obtain access to our Recipe Index Page!
Don't be concerned, your current email address is completely secure
and are only accustomed to give back updates!
Go back to Filipino Pork Recipes
