Pork Tocino (Sweet Cured Pork) recipe

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Ingredients

4 ½ pounds boneless pork shoulder
2 ¼ cups brown sugar
3 tablespoons seasoned salt
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon curing salt (Prague powder #1)
cooking oil

Nutrition Info

440.3 calories
carbohydrate: 50.1 g
cholesterol: 81.3 mg
fat: 15.6 g
fiber: 0.3 g
protein: 24.9 g
saturatedFat: 5.6 g
servingSize: -
sodium: 1671.5 mg
sugar: 48 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut the pork into thin slices measuring about 4-inches square, smaller pieces are fine.

  2. Stir the brown sugar, seasoned salt, garlic salt, pepper, and curing salt together in a bowl, sprinkle each of the slices of pork with the mixture. Lay the pork slices flat in a large container with a cover. Let sit in the refrigerator 3 to 4 days before using.

  3. To prepare the tocino, combine the desired amount of the pork with enough water to cover in a large non-stick skillet and bring to a boil for about 5 minutes. Drain and discard the water. Dry the pan completely.

  4. Heat the oil in the skillet over medium heat, fry the pork slices in the hot oil until lightly browned, 1 to 2 minutes per side.

Recipe Yield

10 servings

Recipe Note

Similar to ham or bacon, this Filipino cured pork sits in a salt and sugar brine for about 3 to 4 days before frying. It is usually served during breakfast but can be served at any meal.

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