So, tonight we ate pork tocino ( or maybe just tocino, with "pork" being a redundancy?) and it was GOOD! The recipe came from here: http://www.foxyfolksy.com/tocino-rec...et-cured-pork/
I followed the recipe fairly closely. I used pork belly trimmed of fat cap ala Huskee. I used a whole 6 oz can of pineapple juice instead of the specified 1/4 cup and I did NOT mix it for minutes, much less hours. Also, I did not leave it at room temp over night--it went straight into the fridge. It was served over rice. Yummee!
The boiling part had me skeptical, but I did it anyway, dumping the all of the marinade and the sliced, chopped belly into water. After reducing the water to "nothing", there was plenty of fat rendered to bring the remains to a nice, sticky glaze. VERY tender, tasty, ( almost too) sweet glaze.
Next time, I would likely cut back on the brown sugar and add more vinegar, plus some hot sauce.
Seriously, you need to try this. Bonus points if you can propose a Q version. Also, I suspect this would work well with store-bought bacon.
I followed the recipe fairly closely. I used pork belly trimmed of fat cap ala Huskee. I used a whole 6 oz can of pineapple juice instead of the specified 1/4 cup and I did NOT mix it for minutes, much less hours. Also, I did not leave it at room temp over night--it went straight into the fridge. It was served over rice. Yummee!
The boiling part had me skeptical, but I did it anyway, dumping the all of the marinade and the sliced, chopped belly into water. After reducing the water to "nothing", there was plenty of fat rendered to bring the remains to a nice, sticky glaze. VERY tender, tasty, ( almost too) sweet glaze.
Next time, I would likely cut back on the brown sugar and add more vinegar, plus some hot sauce.
Seriously, you need to try this. Bonus points if you can propose a Q version. Also, I suspect this would work well with store-bought bacon.
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