Pork Tocino, an all time favorite of most Filipinos. A cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. Best paired with rice. It is traditionally boiled in water (just enough water to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. The original tocino is marinated only with salt, sugar, and saltpeter, although pineapple juice may be added for a slightly tart flavor.
Preparations for Pork Tocino
2 lbs cubed pork (loin or butt)
3/4 cup Sprite
1 cup sugar
red food coloring
1 teaspoon freshly cracked black pepper
3 teaspoons kosher salt
2 tablespoons garlic powder
First, mix all ingredients together in a large container with a lid. Adjust coloring as desired. Allow to stand in the refrigerator for at least 24 hours to allow flavors to permeate meat. It can also be stored in the freezer for later use.
Place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated. Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning. Best paired with rice.