Tocino is a one of the most popular cured meats in the Philippines, usually a breakfast treat eaten with Garlic fried rice and a runny Sunny-Side Up egg.
It is reddish, sweet, salty and a little tangy, where the best part is the overcooked fatty meat portion.
Curing the meat with saltpeter (salitre) gives it the reddish hue, but you can skip that if you it is just for home consumption.
Though for an appetizing presentation, we use a red food color to make it look authentic.
This recipe is an immitation of the cured version to mimic the taste of this favorite breakfast item, which tends to be pricey depending on the brand.
Last I checked, the cost of half a pound cured meat is equivalent to a pound and a half yield, so if you have quite a big family, might as well make your own.
But you will need to give it a couple days inside the refrigerator for flavor to meld together and the marinate to permeate the meat.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Mix together the marinade and dissolve the sugar completely.
2 Pour the marinade and knead it into the meat to completely absorb.
3 Cover and leave inside the refrigerator to cure for 2 - 3 days.
4 When ready to cook, mix in the vinegar, then drain excess liquid.
5 Fry in cooking oil using medium heat.
6 Serve with garlic fried rice, Sunny-side up Egg, and a side dip of vinegar and chili pepper or slices of tomatoes.
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