Remy's tocino

I just taste my mothers yummy tocino this breakfast and it made my day awesome!... i cant wait for the next morning.

i found some interesting cheats how to make this yummy breakfast... hmmmmm... delicious.
here it is...





Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick

Ingredients:

• salt - 2 tbsp.
• sugar - 5-8 tbsp.
• rhum or gin - 1 tbsp.
• prague powder - 1/4 to 1/2 tsp.
• vetsin (optional) - 1 tsp.
• ascorbic acid (250 mg) - 1/2 Tablet

Utensils

• mixing bowl
• measuring spoons
• knife
• weighing scale
• chopping board

Procedure:

1. Slice meat to about 0.63 cm (1/4 inch) thick.
2. Mix all above ingredients for curing.
3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
4. Arrange the pieces in a bowl and cover.
5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life).

Packaging materials:

• Polyethylene bags: Size - 6″ x 12″ ; Thickness - 0.003
• Styrofoam, rectangular in shape with cling on top

Tocino Home Recipe

Ingredients:

• 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
• 2 tablespoons of anise wine
• 2 tablespoon of annatto water
• 2 tablespoon of salt
• 2 tablespoon cooking oil
• 4 tablespoon of sugar
• 1/8 teaspoon of salitre ( saltpeter )

Procedure

1. Combine all the ingredients in a shallow pan except for the pork.
2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
3. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
4. To cook, just put a little water in a skillet and add the pork and fry it until done.