Homemade Tocino – You’re in the supermarket after the long tiring work. Your boss scolded you for a mistake that you made in your work and you feel so bad about it. You didn’t notice that you are already in the meat section and you have no idea how you get there. And then the first thing that you saw is the packed tocino. You then feel a little relieved because Tocino is one of your favorite breakfast back when you’re still in college.
How about cook your own Tocino? You remembered back then when you’re in the HRM class cooking that you cooked a recipe Hamonado and start to realize that the taste of Hamonado and Tocino is a little bit similar. They’re both a bit sweet and tender. You then realized that you are going to cook your own Tocino but not now. You need to have the recipe for it before buying the ingredients for the food. You then just grab a pack of processed Tocino and then went home. You start to ask yourself if you can cook your own Tocino and then your start to think to experiment your own Tocino recipe. But then a memory flashed back when you cooked a dish without consulting a recipe from a professional and then your dish became awful.
You’re not gonna do that again, are you? You then sit in front of the computer and then switched the Wifi on and start to search about Tocino Recipe. The first search didn’t give you the recipe that you’re looking for and then you searched for Homemade Tocino Recipe and then you came in to this blog.
Homemade Tocino Recipe
- 3 lb. boneless pork shoulder roast
- 1¼ cups pineapple juice
- ½ cup ketchup
- ½ cup lemon-lime soda
- 1/3 cup light soy sauce
- 2 cups brown sugar
- 1 Tablespoon garlic, minced
- 2 Tablespoons salt
- 1 teaspoon black pepper
- Freeze pork shoulder roast for an hour or so to firm it up so that it’s easier to slice. Cut 1/4-inch slices of pork shoulder and place in a one gallon zipper-lock plastic bag.
- Mix the rest of the ingredients in bowl and then add to the meat. Seal the bag, doing your best to remove excess air. Let the pork cure in the refrigerator for a 4-5 days, flipping over the bag every day or so.
- After curing, you can either cook the meat or portion them off into smaller bags and freeze them.
- To cook the tocino, add a little water, marinade and a few slices of meat to a skillet. Over medium heat, let the liquid boil off and then fry the meat for a couple more minutes to caramelize it. There’s a lot of sugar in the marinade so make sure you don’t burn the meat.
- You can also grill the tocino, which is my ideal method, by searing both sides on a grill over high heat and then letting them finish cooking over low or indirect heat. You can replicate this method indoors using a grill pan to sear and a low oven (around 250F) to finish.