Pork Tocino
Recipe from Food Network
Ingredients
- 1 1/2 cups brown sugar
- 3 tablespoons fish sauce
- 1 tablespoon light soy sauce
- 1/4 cup pineapple juice
- 2 teaspoons annatto powder
- 1 teaspoon granulated garlic
- Freshly ground black pepper
- 3 pounds pork butt or shoulder, sliced across the grain about 1/4 inch thick
Method
- Stir the brown sugar, fish sauce, soy sauce, pineapple juice, annatto, garlic, and 1/2 teaspoon black pepper together in a large bowl.
- Add the pork and massage the marinade into it until evenly coated and the sugar dissolves.
- Spread the mixture evenly in a 9-by-13-inch glass dish. Cover and cure for 1 hour at room temperature, then refrigerate for at least 9 hours and up to 2 days.
- Put the pork and all its marinade in a large nonstick skillet or wok. Add 1/2 cup water and bring to a boil over medium-high heat.
- Lower the heat to maintain a vigorous simmer. Stir periodically for about 1 hour, until most liquid evaporates and the sauce becomes thick and caramel-like.
- Raise the heat to medium-high and fry the pork in the rendered fat, stirring and scraping as needed, until slightly darkened and caramelized, about 8 minutes.
- Drain excess fat and serve immediately.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27