From my Haumea's Kitchen and others

Tuesday, April 6, 2010

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