Tocino
- 1 kilo pork (tenderloin, pork shoulder)
- 2 tablespoons salt
- 1 cup sugar
- 2 tablespoon anisado wine
- 1/4 cup pineapple juice
- 2 tablespoons crushed garlic
- 4 pieces ascorbic acid
- red food color
- 1/2 tsp monosodium glutamate (optional)
- Thinly slice pork, about 1/4 inch thick.
- Add salt and gently massage the pork.
- Add sugar and massage again the pork until covered with sugar.
- Add anisado wine, pineapple juice, garlic, ascorbic acid, red food color and monosodium glutamate. Massage again the pork, until all ingredients is well blended and absorbed by the meat.
- Transfer the cured meat into a zip lock and let it curing for 10 to 12 hours inside the fridge.
- Fry and serve.
Yield: 8 to 10 servings
Prep time: 10 to 15 minutes
Marinating Time: Minimum 10 hours
Cooking Time: 10 to 15 minutes
