Pork Tocino (Sweet Cured Pork)
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Description
Similar to ham or bacon, this Filipino cured pork sits in a salt and sugar brine for about 3 to 4 days before frying. It is usually served during breakfast but can be served at any meal.
Ingredients
- 4 ½ pounds boneless pork shoulder
- 2 ¼ cups brown sugar
- 3 tablespoons seasoned salt
- 1 tablespoon garlic salt
- 1 tablespoon ground black pepper
- 1 teaspoon curing salt (Prague powder #1)
- cooking oil
Directions
- 1. Cut the pork into thin slices measuring about 4-inches square; smaller pieces are fine.
- 2. Stir the brown sugar, seasoned salt, garlic salt, pepper, and curing salt together in a bowl; sprinkle each of the slices of pork with the mixture. Lay the pork slices flat in a large container with a cover. Let sit in the refrigerator 3 to 4 days before using.
- 3. To prepare the tocino, combine the desired amount of the pork with enough water to cover in a large non-stick skillet and bring to a boil for about 5 minutes. Drain and discard the water. Dry the pan completely.
- 4. Heat the oil in the skillet over medium heat; fry the pork slices in the hot oil until lightly browned, 1 to 2 minutes per side.
Nutrition Facts
serving: 10 servings
calories: 440.3 kcal
carbohydrates: 50.1 g
protein: 24.9 g
saturated fat: 5.6 g
cholesterol: 81.3 mg
sodium: 1671.5 mg
fiber: 0.3 g
sugar: 48 g
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