Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Pork Tocino
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- Level: Easy
- Total: 10 hr 20 min (includes marinating)
- Active: 1 hr 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 433
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 31 g
- Cholesterol
- 105 mg
- Sodium
- 714 mg
Tocino is a favorite Filippino pork dish made with thinly sliced pork marinated in a sweet and salty mixture until tender, then braised and fried to sticky, caramelized deliciousness. “Tocino” means bacon in Spanish, and the dish is sometimes called an all-day breakfast and often accompanied by an egg and garlicky rice in the Philippines. Pork belly is sometimes the cut used for tocino, although pork butt or shoulder is also common and is what we’ve used in this recipe; the results will be a little leaner but still lush and delicious. An attractive red color is part of the dish’s appeal, here imparted to the meat with annatto powder, a popular Filippino ingredient.
- Level: Easy
- Total: 10 hr 20 min (includes marinating)
- Active: 1 hr 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 433
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 31 g
- Cholesterol
- 105 mg
- Sodium
- 714 mg
Ingredients
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Directions
- Combine the brown sugar, fish sauce, light soy sauce, pineapple juice, annatto powder, granulated garlic and 1/2 teaspoon black pepper in a large bowl. Mix until combined evenly. Add the pork. Massage the sugar mixture into the pork by hand until the slices are coated and the sugar is completely dissolved.
- Transfer the pork mixture to a 9-by-13-inch glass baking dish and flatten it into an even layer. Cover and allow it to cure for 1 hour at room temperature. Refrigerate for at least 9 hours or up to 2 days.
- Transfer the marinated pork (including marinade) to a large nonstick skillet or wok. Pour in 1/2 cup of water and turn the heat to medium-high. Stir the pork and bring to a boil. Once boiling, lower the heat so the mixture simmers vigorously. Stir periodically until most of the liquid has evaporated and the sauce resembles thick caramel, about 1 hour. The fat will separate from the caramel and will pool at the bottom of the pan.
- Increase the heat to medium-high and allow the pork to fry in its fat; stir the mixture occasionally, scraping the pan as the sugar begins to cook. Continue until the pork has slightly darkened and caramelized, about 8 minutes. Watch closely as the sugar can burn easily. Remove from the heat, drain off the fat and serve the pork immediately.
Cook’s Note
To make slicing the pork easier, place the raw pork butt or pork shoulder in the freezer for 10 minutes before slicing. This will firm the meat, making it easier to slice thinly.
