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Categories:Viewed: 91 - Published at: 4 years ago
Ingredients
- 3 lbs pork shoulder (sliced into 1/4-inch thick pieces)
- 34 cup sugar
- 34 cup brown sugar (light or dark)
- 1 garlic clove, peeled and minced
- 3 tablespoons salt
- 3 tablespoons beets, powder (you can substitute about 15 drops of red food colouring if you prefer.)
- 1 tablespoon light soy sauce
- oil, for pan frying
Method
- 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.