How to Make Pork Tocino
Ingredients:
1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick
2 tbsps. salt
5-8 tbsps. sugar
1 tbsp. rhum or gin
1/4 to 1/2 tsp. prague powder
1 tsp. vetsin (optional)
1/2 Tablet ascorbic acid (250 mg)
2 tbsps. salt
5-8 tbsps. sugar
1 tbsp. rhum or gin
1/4 to 1/2 tsp. prague powder
1 tsp. vetsin (optional)
1/2 Tablet ascorbic acid (250 mg)
Utensils
mixing bowl
measuring spoons
knife
weighing scale
chopping board
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).
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
Styrofoam, rectangular in shape with cling on top
Homemade Pork Tocino
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)
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.
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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