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How to Make Pork Tocino

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Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick

Ingredients:
* salt - 2 tbsp.
* sugar - 5-8 tbsp.
* rhum or gin - 1 tbsp.
* prague powder - 1/4 to 1/2 tsp.
* vetsin (optional) - 1 tsp.
* ascorbic acid (250 mg) - 1/2 Tablet

Utensils
* mixing bowl
* measuring spoons
* knife
* weighing scale
* chopping board

Procedure:
1. Slice meat to about 0.63 cm (1/4 inch) thick.
2. Mix all above ingredients for curing.
3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
4. Arrange the pieces in a bowl and cover.
5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life).

Packaging materials:
* Polyethylene bags: Size - 6? x 12? ; Thickness - 0.003
* Styrofoam, rectangular in shape with cling on top

Tocino Home Recipe

Ingredients:
* 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
* 2 tablespoons of anise wine
* 2 tablespoon of annatto water
* 2 tablespoon of salt
* 2 tablespoon cooking oil
* 4 tablespoon of sugar
* 1/8 teaspoon of salitre ( saltpeter )

Procedure
1. Combine all the ingredients in a shallow pan except for the pork.
2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
3. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
4. To cook, just put a little water in a skillet and add the pork and fry it until done.

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