Homemade Tocino Recipe Your Kids Will Love
Filipinos love tocino. It’s a breakfast staple for most of us, which we often eat with scrambled egg and fried rice. (The tosilog meal, we often call it.) Pork tocino is a salt-cured meat popular in the Philippines. The way it’s prepared is the same to bacon. While pork is most commonly used, beef and chicken make pretty good alternatives.
Now though most households rely on store-bought tocino, which can be less savory and not that tender. But truth be told, you don’t have to always just buy tocino. Preparing it is pretty easy. Let us walk you through the process of preparing it in this easy tocino recipe.
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Tocino Recipe for the Whole Family
Here are the ingredients you need to prepare
1 kg pork pigue (back leg area) or kasim (shoulder and butt)
2 tbsp salt
1 tbsp rhum
5 to 8 tbsp sugar
1/2 tsp prague powder
1/2 tablet of ascorbic acid
Here are the steps you need to follow. (Don’t forget to prepare a mixing bowl, measuring spoons, knife, chopping board, and weighing scale.)
1. Slice pork to 1/4 in thick.
2. Mix the salt, sugar, prague powder, ascorbic acid, and the rhum (gin is another option).
3. Rub the mixture on the sides of the sliced pork pigue.
4. Place the slices on a bowl.
5. To cure, keep the pork still at room temperature for 10 to 12 hours. You can also refrigerate it for three days.
And there you have it! You now have a tender and savory tocino you can cook for your family and make every morning meal worth waking up early for.
Watch the video below