Pork Tocino

Name: Pork Tocino
Yield: Serves 6
Cuisine: Philippines
Ingredients: 2 teaspoons freshly ground black pepper; One ⅓-ounce bag (4 teaspoons) annatto powder; 2 tablespoons canola oil, plus more as needed; 12 cloves garlic, thinly sliced; ½ cup salt; ¼ cup sugar; 3 pounds pork butt, frozen for 1 hour to firm up and sliced ¼-inch thick

Preparation info

Serves
6

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

We use a combination of salt, sugar, and powdered achuete to cure our tocino. This is a big brunch favorite—we serve it with garlic-fried rice, eggs, and grilled plantains.

Ingredients

3 pounds pork butt, frozen for 1 hour to firm up and sliced ¼-inch thick

Asia
Philippines
Side dish
Gluten-free
Breakfast
South East Asia

Method

To make the spice rub, combine the salt, sugar, pepper, and annatto powder in a medium bowl. Sprinkle about 1 teaspoon of the spice rub over both sides of each pork slice. Press 2 or 3 garlic cloves into the top of each slice.
Stack the slices in a large storage container, cover, and refrigerate overnight.
Warm the oil in a large skillet over medium-h