Tocino is one of the favorite cured meats in the Philippines. Filipinos frequently eat tocino or longganisa with a sunny-side up fried egg, tomato slices, and white or garlic rice for breakfast. Longganisa are breakfast sausage and tocino is a thin slice, sweet cured pork. Almost like a sweet ham, only sweeter. You can buy tocino in most Asian markets, but if you like tocino as I do, it’s best just to buy two or three kilos of pork and make it yourself, click on the link for those recipes.
I will assume none of you have tried to make tocino before, so for the first time we will use a smaller portion.
Ingredients for Tocino
1 kg of pork shoulder or pork tenderloin cut into ¼ inch or 2.5 cm slices. If you use a cheap/tough cut of meat, beat it with the back side of a butcher knife before marinating.
For the Marinade
¼ tablespoon of salt (I prefer rock salt) dissolved in ¼ cup water
1 full head of garlic minced or mashed
2 tablespoons rice vinegar
1/4 cup fruit juice (pineapple or orange, fresh is best)
1/2 teaspoon red food color (optional, this is just to make it look better)
1 tablespoon of ground pepper
Directions for Tocino
In a large freezer bag or large covered bowl, mix all the ingredients; be sure to dissolve the sugar completely. Marinade in the refrigerator for 2 or 3 days. Take out the desired amount and fry it over a medium high heat using a little oil, I prefer coconut oil. Refrigerate or freeze the remainder.
Serve this with the garlic rice, which I will tell you how to prepare next, a sunny side up egg, and tomato slices.
Ingredients for garlic rice
1 teaspoon of butter
1 teaspoon of olive oil
4 cloves of garlic, minced or mashed
1 and 1/2 cups of chicken broth
3/4 cup uncooked Jasmine rice
Sea salt or rock salt and pepper, to taste (most prefer white pepper)
1 tablespoon of fresh chopped parsley or chives
Directions for garlic rice
Heat the olive oil and butter in a small saucepan over low heat. Add the garlic and cook just slightly for 1 minute stirring constantly. Add rice and cook, still stirring constantly so the rice will not stick to the pan, just 3 or 4 minutes. Add the broth and seasoning. Let it boil, and then reduce the heat to low. Cover and let cook for about 20 minutes. Remove it from the heat without taking off the lid. Let it sit for five minutes. Remove the cover, fluff the rice mixture with a fork, sprinkle on the parsley or chives and serve it with the tocino and fried egg. Enjoy it!