Pork Tocino

Hubbs likes Tocino, cured Pork here's take on this Filipino Meat Dish

I usually purchase Pork Butt (Of course it's not from the Okole "rear end")

Slice to 1/4" thickness pieces

Chopped/Diced Garlic (you choose how much garlic flavor you want)

Salt and Pepper, White Pepper to your taste

1 can Pineapple Orange Juice

2 heaping Tablespoons Brown Sugar

1 Tablespoon White Sugar

2 Tablespoons Soy Sauce

2 Tablespoons Mirin

2 Tablespoons Rufina Patis or Thai Fish Sauce

Couple Drops of red food coloring

Mix well and cure for at least 24 hours.

In fry pan pour 1/4 water place Tocino in pan on medium heat simmer until all water evaporates add a little oil to pan and let it get to where it fries finish on each side until cooked.

Serve with hot Brown Rice