"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, January 13, 2009

Pork Tocino

 My husband's verdict on Pork Tocino: "This is the best thing that ever happened to pork chops." It never fails to make his eyes closed in savoring this Filipino favorite. (That reminds me, I should get a lot of these on my trip to the Asian stores tomorrow.)

Very easy to prepare, all we need are tocino mix and pork cuts.

I use chops, and instead of the 1.1 lb suggested in the recipe, I marinate 2 lb of pork chops instead, for at least 3 hours or overnight. The result is a not-too-sweet pork tocino (hubby does not like too salty or too sweet chops).

Using a non-stick deep 10-inch saucepan, I add some water (about 1/4 to 1/2 cup) and put everything, chops and marinade, in the pan, simmer (#3) covered for 10 minutes. Then I uncover, turn up the heat to about #8 to reduce the sauce while turning the pieces often. When almost dry, I lower the heat again to avoid burning the sugar, then as the chops begin rendering fat (or I add some olive oil), I brown the pieces.

I serve this with rice (or potatoes for hubby) and salad greens.

I don't have to mention that this is one of the favorites of my kids as well.
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8 comments:

  1. hmmn... tocino is the best.( i think the best mix is mccormick). I make mine sometimes from scratch. I avoid using the pre-made mix too much due to high salt and preservative content. Hmnn... this is soo yummy.

    ReplyDelete
  2. Jescel, I was not even aware that there is a mcCormick Tocino. I wonder if I can hunt that down in asian stores? Care to share your recipe for homemade tocino mix? I easily run out.
    On the other hand, I use more meat than the marinade itself, which lowers the percentage of sugar and salt each slice has. I am not sure what preservative the mix has, as it is in powder form, dry, and needs no preservative, and seeing the list of ingredients, I could not find any. The salt itself is a form of preservative, but is not used in this case to preserve.

    ReplyDelete
  3. hi manang ! i just want to share my tocino recipe ...but it is still a work in progress ...i use pineapple juice ,salt and sugar marinade them overnight or longer . simmer with a little bit of water then fry them on low fire .i'm still working on the proportion....you might want to try them :)

    ReplyDelete
  4. Hi Manang,

    Found this recipe while googleing about for pork bbq recipe. Comes out more like tocino. Flavor is quite good, tried with both beer and sprite. Beer was softer, beer flavor not real strong, if you're concerned(soaked 3 hours in vacuum marinator). YMMV. Well here it is.

    Pork Shishkebob (Barbecue)

    1 skinless pork shoulder or butt roast(5 to 6 lb average)
    1/3 cup lemon juice(fresh squeeze or concentrate) or calamansi juice
    3 Tb. soy sauce
    4 Tb. salt
    6 cloves garlic, minced
    1/4 tsp pepper
    1-1/4 cup sugar
    1 Tb. corn starch
    1 tsp red food coloring(optional)
    1 tsp. tabasco sauce (optional)
    1 cup Sprite or beer
    2 tbsp cooking oil
    1 package of 10" bamboo skewers

    Debone pork roast and slice meat into 1 inch by 2 inch pieces 1/4 inch thick.
    Skewer pork pieces, 6 to 7 pieces to a skewer(should make approx 25-30)
    Make barbecue marinade by combining all ingredients except cooking oil, pork, and cornstarch in big mixing bowl.
    Arrange shishkebobs in a rectangular plastic container and pour marinade over them. Cover and store in the refrigerator for at least 4 hours or overnight.
    Barbecue shishkebobs in a gas or charcoal barbecue.
    Add cooking oil and cornstarch to the marinade.
    Baste shishkebobs with leftover marinade as necessary to keep from drying.

    Makes 15-20 shishkebobs

    ReplyDelete
  5. Hi RD,
    Thanks a bunch for this recipe! I might as well try this for bbq time since it is summer already! And I will marinate several and freeze for future use as tocino (I will use Sprite for freezing purposes). I am not concerned about the beer; I actually used beer before for beer batter (chicken recipe). It imparts a good taste as long as it is not stale.

    ReplyDelete
  6. Manang,

    Think you'll need to play with the sugar/salt/shoyu(soy sauce) as to me it was a little sweet and salty at the same time. Also, for marinading longer than overnight, the amount of beer was a little too strong for me. As a quick marinade or 3 hours to overnight it was fine I had it almost 2 days and the flavor was a bit too intense.

    Mahalo,
    RD

    ReplyDelete
  7. Hi RD,
    I agree abt the beer marinating time.
    I did my grocery shopping yesterday and I had to get that tabasco sauce. Haha! Not sure exactly when I will prepare this, but I got everything ready. Maybe one weekend when I am not working.

    ReplyDelete
  8. Hello manang!
    Thank u so much for this recipe.
    Can't wait to try it out!
    God bless!

    ReplyDelete

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