Tocino

"Tocino" or "tosino" is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word "tocino", which is used to describe bacon or cured meat.

Preparation

The meat is sliced into thin strips. Anise wine, annatto, water, salt, sugar, and saltpeter are combined in a container. Each strip is then sprinkled with the mixture and then stacked in a separate container, which is covered and kept refrigerated for about three days to cure.

"Tocino" is usually fried in oil or boiled in water, depending on how moist it is desired. Actually, the original tocino is marinated only with salt, sugar, and saltpeter, although pineapple juice may be added for a slightly tart flavor. Some of the Kapampangans who make tocino mix it for 2 to 3 hours in order to achieve the thickness and softness of the meat then leave it overnight in room temperature before serving it. The Kapampangans call it burong babi (fermented pork)

Eating

"Tocino" is often eaten with rice and fried egg. This meal is often called "Tosilog" or "tocino", "sinangag at itlog", which literally means "tocino", fried rice and egg.

ee also

*Cuisine of the Philippines
*Longganisa
*Tapa