Tocino Version 6 Recipes

Steps:

• Combine both sugars, the garlic, salt, beet powder (or food colouring), and soy sauce in a very large resealable zipper top bag (2 gallons) or a stain-proof container with a tight fitting lid.
• Close the bag or container tightly and shake to combine ingredients evenly.
• Open the bag or container, drop the pork slices in and reseal.
• If using a bag, squeeze the bag to thoroughly coat all of the pork with the sugar and salt mixture.
• If using a container, use your hands to move the pork around to be sure it is thoroughly coated in the mixture then close the container tightly.
• Put the bag or container in the refrigerator and let it cure for at least 2 days before using, but up to 4.
• Alternatively, you can put the container or bag directly into the freezer (letting it sit for at least a week before using) for up to 6 months.
• Whether using fresh from the refrigerator or directly from the freezer, remove the amount of tocino you want to cook and let it sit in a colander for several minutes to drain any excess liquid.
• You may either grill the tocino over high, direct heat, or pan fry in batches.
• To pan fry, heat about 2 teaspoons of oil in a heavy-bottomed skillet over medium-high heat.
• Fry the pieces until cooked through and browned with little charred bits, about 2-3 minutes per side.

Steps:

• In a food processor, mix together all the ingredients except the pork. The mixture should be evenly mixed without lumps.
• Massage the pork slices with the mixture made in the food processor. Ensure all pieces are evenly coated.
• Cover and let cure in refrigerator for 3 days. After 3 days its ready to cook. If you wish, it is now freezable at this point.
• To cook: In a large skillet, add the pork with 1/4 cup of water and 3 tablespoons of oil.
• Cook on medium high heat until all water evaporates and all that is left is the oil.
• Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.