Morning has been sweet and happy for me this couple of days after successfully making two of my favorite breakfast dish in the Philippines.
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.
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