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1
Combine both sugars, the garlic, salt, beet powder (or food colouring), and soy sauce in a very large resealable zipper top bag (2 gallons) or a stain-proof container with a tight fitting lid.
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2
Close the bag or container tightly and shake to combine ingredients evenly.
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3
Open the bag or container, drop the pork slices in and reseal.
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4
If using a bag, squeeze the bag to thoroughly coat all of the pork with the sugar and salt mixture.
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5
If using a container, use your hands to move the pork around to be sure it is thoroughly coated in the mixture then close the container tightly.
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6
Put the bag or container in the refrigerator and let it cure for at least 2 days before using, but up to 4.
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7
Alternatively, you can put the container or bag directly into the freezer (letting it sit for at least a week before using) for up to 6 months.
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8
Whether using fresh from the refrigerator or directly from the freezer, remove the amount of tocino you want to cook and let it sit in a colander for several minutes to drain any excess liquid.
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9
You may either grill the tocino over high, direct heat, or pan fry in batches.
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10
To pan fry, heat about 2 teaspoons of oil in a heavy-bottomed skillet over medium-high heat.
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11
Fry the pieces until cooked through and browned with little charred bits, about 2-3 minutes per side.
