Tocino and Longganisa
Of course texture wise this is definitely not the same as the commercial ones because on my part I used lean ground meat where as the one that we readily buy has a very high fat content. I really don't want that :-) Try Coney's recipe, it's really good.
If you're like me who love tocino very much, then I suggest you make your own tocino rather than buying the ready made ones. It's just as tasty and definitely a healthier alternative. You can view the recipe for commercial tocino here. As for me I adapted JMom's recipe.
I'm happy with the result of the tocino I've made. I love pairing this with chicken rice (",) I'm sharing this to all people who loves tocino just much as I do.
Pork Tocino
1 kilo pork shoulder cut into thin strips*
325 ml pineapple juice
1/3 cup light soy sauce*
2 cups brown sugar
2 tbsp salt
1 tsp black pepper
1 tbsp garlic, minced
1/2 cup ketchup
1/2 cup sprite
Mix all the ingredients together. Refrigerate for at least 48 hours. (place it in the chiller section)
To cook, put a little water and oil in a skillet then add the pork and some of the marinade mixture. Boil until liquid dries up and fry until done.
* pork shoulder has lesser fat content than liempo (pork belly)
* using dark soy sauce would produce a dark colored tocino
22 comments:
YAY for kitchen success! I actually was planning to make tocino myself too-- it's one of my super-favorite things!!! Since childhood! :)
Did u use fresh or canned pineapple juice for the tocino?
Would love to try making it.
manggy, would love to hear how your tocino attempt turns out so we can compare notes :-)
wendyywy, I used canned pineapple juice (Lee) :-)
Mmmmm... I haven't had tocino in ages!! will definitely have to give that a try :)
You and me both!!! These are my top two among the Filipino breakfast "silogs" :) How fantastic that you;ve made your own from scratch!
hi,
just went through ur blog! its awesoem and the cakes are very tempting in deed and mouth watering!could you please send me the recipe for black forest cake and Mango Buttercream Cake
please i would love to try it
thanks
mahima karthik
Mahima, you can find the link to the recipe for Black Forest here :
http://kitchenmishmash.blogspot.com/2007/09/black-forest-cake-or-schwarzwlder.html
as for the Mango Buttercream cake the basic recipe is in the post itself, just take note of the alterations I made which I also mentioned in the post.
The tocino caught my eye! yummy!
will the spice measurements change if i use chicken instead of pork?
clara, i haven't tried it with chicken but i think there won't be any problem with the substitution.
Anne,
I just marinated the pork, but cut down the sugar to just 100gm and salt to 1 Tbsp.
I read through the recipe and it said cook with some of the marinade only. Some, is like how much, approximately, 1 cup or 2? Cos my pork is now swimming in the marinade. The rest of it should be discarded?
Or maybe I truly should go with the other Tbsp of salt and the rest of the sugar??
I'm not so confidents about this cos I've never eaten this, but I guess it should taste like char siu.
Hi Wendy! I'm not really sure how it would taste like if you alter the sugar and salt ratio but you need that to cure the meat. You only need a little of the marinade when you cook it. For half a kilo about about 1/4 cup to 1/3 plus some water. Cook in low fire since it easily burns.
I think the closest taste I can compare it with is bak kwa.
I tried cooking a small piece of it today and I put in a bit of marinade to fry together. Saltiness level is enough, but hahaha, I definately need to jack up the sugar, another 100gm maybe. It's tender but not falling apart, just nice.
I'll leave the whole thing to cook tomorrow night.
Gosh...Anne..
Greediness killed my tocino
When I reduced the gravy, the pork was nicely done, and juicy. Then after leaving it to cool down, I found that the gravy wasn't sticking to the pork like yours, so I cooked it again (on high heat but for a while only, say 30 seconds, cos my girl needed me to accompany her to nap). It turned dark brown, like char siew, so I thought it should be ok.
But when I cut it for dinner, it tasted slightly charred and dry.
I've dunked in another 3 pieces of boneless chicken legs in the remaining marinade and will fry them tomorrow. I'll bear in mind not to overcook it.
I'll try again with pork, Hubby asked me to not post today's pics.
Sorry to hear about what happened to your tocino :) I hope tomorrow the chicken would yield favorable result. You can also check this site which adapted my recipe for a more clear instructions on what to do :) http://www.inuyaki.com/archives/3350
I was careful with the boneless chicken whole legs, and only cooked it until the gravy was thickened and reduced.
The chicken was tender and nice.
My husband said, it tasted better than the pork so much. And I used the reduced gravy as a dipping sauce. It was at the consistency of tomato paste.
But then again, with comparison with the juicy pork bits that I've tasted (before the slightly charred ones), I still prefer the chicken.
Thanks again for inspiring me to try a Filipino dish. We all loved this and definately will be trying this again, and I'm sure not to overcook the pork ever again. And I'll jack up the sugar by another 100gm. Although the sweetness is nice for us, I wonder how it'll taste with that extra sugar.
BTW, the 2 cups of sugar that you used were packed tight or just loosely filled, cos brown sugar can be really loose and 100gm of it looks a lot more than 100gm of castor sugar.
Hi Wendy! Thanks for trying out the recipe :) I used loosely filled brown sugar.
I posted this anyway, even when the pork didn't look good.
The chicken is fine
http://wendyinkk.blogspot.com/2010/08/pork-tocino.html
Thanks for the recipe. It's fabulous.
I Anne, I can't believe I only saw this post now! Sorry :( I'm glad you tried the tocino recipe and it looks like it turned out beautifully for you! I love your photos. I am going to try your variations too next time I make tocino again.
May I ask what type of ketchup you used? Is it the normal American or the banana catsup?
Thanks for this recipe!
I used the normal ketchup sold here in Singapore.
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