Tuesday, September 16, 2008


In the Philippines, there are two types of tocino, the pork and chicken tocino. These are just one of the best breakfast in the Philippines. Most restaurant or canteen serves Tosilog in breakfast which means a combination of Tocino, fried rice (Sinangag) and fried egg (itlog).


1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick
2 tbsp. salt
5-8 tbsp. sugar
1 tbsp. rhum or gin
1/4 to 1/2 tsp. prague powder -
1 tsp.vetsin (optional)
1/2 Tablet ascorbic acid (250 mg)

How To:

Slice meat to about 0.63 cm (1/4 inch) thick. After slicing, mix all above ingredients for curing. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture. Arrange the pieces in a bowl and cover. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure.

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