Pork Tocino- Cured Pork

Pork Tocino are Filipino cured pork shoulder pieces also called ‘burong babi’ or ‘pindang babi’ in my Kapampangan province. They are pork slices which have a sweet savory flavor. I grew up enjoying pork tocino in my childhood home, for breakfast or dinner. It was always a treat to enjoy it with garlic fried rice, eggs made sunny side up and chopped tomatoes on the side. My parents served this for breakfast all the time. They believed it was the most powerful meal of the day. In turn, I have raised my own sons on tocino for breakfast and they devour it. This recipe was inspired by "Atching Lillian's Heirloom Recipes" by Lillian Borromeo. This yields 4 servings when served with garlic fried rice.

Prep Time5

Cook Time20

Total Time5 20

Course: Breakfast, Brunch

Cuisine: Asian, Filipino

Servings: people

Calories: 194kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large Skillet: 12 inches in diameter

Ingredients

1 pound pork shoulder or pork belly sliced thin in fillet sizes (liempo or casim in the Philippines)
1 Tablespoon salt
2 teaspoons paprika powder
1 cup pineapple juice
2 Tablespoons white wine
3/4 cup brown sugar
1/2 cup water for cooking tocino
3 cups sinangag (garlic fried rice) for serving
1-2 whole large tomatoes sliced, for serving

Instructions

To cure pork tocino: Around 3 to 5 days before cooking, cure the meat by combining salt, sugar, paprika in a small bowl and set aside. Prepare the sliced pork pieces in a non reactive bowl by pouring the pineapple juice and wine. Pierce the meat with a fork all over so the liquid penetrates. Add the dry rub mixture and using your hands, mash the pork pieces making sure to incorporate ingredients well.
Store the marinated meat in resealable plastic bags and freeze till ready to cook.
How long to cure: Pork tocino needs to be marinated in these ingredients for at least 12 hours or 3 to 5 days before cooking. It will also keep frozen up to three months. Make sure plastic bags are air tight to avoid freezer burn.
To prepare pork tocino for cooking: Thaw the meat at room temperature just before cooking.
To cook the pork tocino: In a large skillet, over medium high heat, add the pork slices and half a cup of water (for the amount of meat in this recipe).
The pork pieces will turn brown and water evaporates in 8 to 10 minutes. Stir the pieces around for even cooking. When the water evaporates completely, add the cooking oil to the skillet. The pork pieces will turn a red-dark brown hue and have a shiny glaze.
Lower the heat to medium or low. Stir pieces around the skillet and continue to cook for 8 to 10 minutes more. Serve with garlic fried rice or sinangag, fried eggs and sliced tomatoes.
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Nutrition