Tocino (Filipino-Style Grilled Cured Pork)

Tocino (Filipino-Style Grilled Cured Pork) might be just the main course you are searching for. This recipe makes 2 servings with 680 calories, 54g of protein, and 20g of fat each. For $1.96 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. It is brought to you by Serious Eats. 130 people have made this recipe and would make it again. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 72 hours. A mixture of annatto powder, pork shoulder, fire-roasted tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is amazing. If you like this recipe, you might also like recipes such as Lechon Liempo (Filipino-style Roasted Pork Belly), Pork Tocino, and Burong Babi (Pork Tocino).

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 To make the cure: In a small bowl, mix together brown sugar, white sugar, salt, annatto powder, Anisette, and pink salt. 2 Place pork slices in a medium container. Add in cure and toss to evenly coat pork. Cover and let cure in refrigerator for 3 days. 3 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill pork slices over medium-high direct heat until lightly charred and cooked through, about 3 to 5 minutes per side. Transfer to a plate, let rest for 5 minutes, then serve.

 

Step by step:

1. To make the cure: In a small bowl, mix together brown sugar, white sugar, salt, annatto powder, Anisette, and pink salt.

2. Place pork slices in a medium container.

3. Add in cure and toss to evenly coat pork. Cover and let cure in refrigerator for 3 days.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill pork slices over medium-high direct heat until lightly charred and cooked through, about 3 to 5 minutes per side.

5. Transfer to a plate, let rest for 5 minutes, then serve.

Nutrition Information:

covered percent of daily need