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.
"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!