Catanduanes Forum

My Tocino rocked in Republic of Nauru and was not only a hot commodity among our kababayan but also among the Locals.

No kidding I was buying whole pork. Make ham out of the legs, make bacon out of the belly, the head makes good pulotan (naka libre pa ako nin beer he he he) and the rest is tocino. The bones make good sinigang and the excess bones i boil for bottom less "sabaw".

I'm sure this recipe will rock in the middle east as there are heaps of Filipinos there... Teka! Lagot, bawal dian ang pork! ha ha ha bad luck. Anyway here is my recipe.

Ingredients:
1 kg pork, deboned sliced around 1/4" thick or
1 kg chicken cut up. I make chicken halves (neck part removed)

Curing:
1 1/2 refined salt
1 tsp curing salt (try the pink one. That will save you from adding food color)
1 tsp Phos PT

Seasoning:
1/3 c refined sugar (i like 1/4 cup but most of my customers want it sweeter, specially those from Pampangga.
2 Tbsp anisado, or gin. Pampa tingkad ng lasa to. Pwede rin inumin habang nag tatrabaho. ha ha ha
1/4 Ascorbic Acid
1/8 tbsp vetsin (optional)
1 head garlic chopped. (some like it without this. I like mine with lots of it)
1/2 Tbsp pepper, pinisa pero di pino.
Food Color (try green kaya, o violet for a change... hmmm what about black? ha ha ha
1/2 C iced water OR TRY
1/4 C iced water
1/4 C Pineapple Juice

Procedure
1. Combine curing mix and add to the meat. Mix the ingredient and meat thoroughly for around 5 minutes till the mixture thicken.
2. Add rest of the ingredients and mix.
3. Cure at room temperature overnight (12 hours)
4. Mix the mixture thoroughly every hour. The extra gin should help you awake the whole night. Good luck ha ha ha.
5. Pack and refrigerate
6. Sell or cook and eat.

Siraaaaaammmmmm....