Homemade Pork Tocino

I love this homemade Pork tocino recipe, There's so many different version of making Filipino tocino out there, but very few of them use cider vinegar like this one. Most ones I've seen online and even in most cook books only have salt and lots of sugar as the main ingredients. This one is a perfect combination of vinegar and sugar, not too sweet and not sour, just enough to balance out all of the other flavors.

I hope you'll like this as much as i do. :)

Ingredients:

• 2-3 lbs pork.
• 1 cup apple cider vinegar
• 1/2 cup soy sauce
• 3 cups brown sugar
• 3 tbsp. salt
• 2 tbsp. ground pepper
• 1 tbsp. garlic powder

Instructions:

• Mix all of the ingredients over thinly sliced pork with a little marbling of fat. I used 2-3 lbs of boneless boston butt roast and did not trim any of the fat away. (they are good with a little bit of fat)
• Mix the meat so it is well covered with the marinade. Let it sit, covered, in the refrigerator for five days before cooking or freezing
  

  

You can store it in a container like this or you can use a small bag (quart sized zip lock bags) portions, enough for breakfast for two or four people.

Notes:

How to cook:

              To cook tocino , Place desired amount of marinated pork meat in a small skillet with a cover. Don't put additional water. The marinade is still on the meat plus it's own moisture will be enough to cook the meat. And since you presumably used a cut with a marbling of fat, you don't need to add oil either. Put over medium heat and cover. Let it cook until all the liquid has evaporated and the tocino starts to sizzle. Keep stirring to keep it from burning. Cook it until it has caramelized and brownish red in color. If you're using a frozen packet, Put it in the skillet and start out with a low heat. When the meat has defrosted and separated. turn the heat up to medium and cook as above.

Serve with rice, Fried egg and tomatoes if desired!

Enjoy! :)