Tocino (Version 5)

1. 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.

2. 2

   Close the bag or container tightly and shake to combine ingredients evenly.

3. 3

   Open the bag or container, drop the pork slices in and reseal.

4. 4

   If using a bag, squeeze the bag to thoroughly coat all of the pork with the sugar and salt mixture.

5. 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.

6. 6

   Put the bag or container in the refrigerator and let it cure for at least 2 days before using, but up to 4.

7. 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.

8. 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.

9. 9

   You may either grill the tocino over high, direct heat, or pan fry in batches.

10. 10

    To pan fry, heat about 2 teaspoons of oil in a heavy-bottomed skillet over medium-high heat.

11. 11

    Fry the pieces until cooked through and browned with little charred bits, about 2-3 minutes per side.

* Per serving · 4 servings · Values may vary.