Pork Tocino (Filipino Sweet Cured Pork)

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Pork Tocino is a Filipino recipe that is mostly serve during breakfast. This is one of the breakfast favorites because of its sweet delicious taste and sweet aroma.

Ingredients:

1 kg. Pork

1 cup salt

1 teaspoon salitre (curing salt or Prague Powder Number 1)

1 teaspoon paminton (Red cayenne pepper)

Procedure:

Cut the pork into thin long sizes.  Spread both sides of the meat with salt and salitre solution with paminton.  The paminton serves to produce a red color for the meat so if you don’t wish to put red color on the meat you may not add paminton.

If you want it to be salty add more salt in the solution,  but if you wish to taste less salty then reduced the amount of salt.  However, don’t put less salt than required to coat the meat because less salt may spoil the meat in just a few days.

Lay the pork thin stripes on a tray, cover.  The meat can be fried and eaten after 2 to 3 days.

Salitre is important  in the tocino mixture because this is the ingredient that preserves the meat from spoiling.  But don’t put too much of it because it may give an unpleasant taste to your meat.

 For standard purposes 1 ounce of Prague Powder is necessary to cure 25 pounds of meat or 4 ounces will cure 100 pounds meat.