There are days that I crave for rice breakfast and that is normal for Filipino, don't you think? Among the famous staple rice-meat combos in the Philippines are tosilog, tapsilog, longsilog and so on and so forth. But living abroad gives Filipino limited access to these foods. And if there's a chance to buy one, the price seems not fair. The 1/2 kilogram of the cured meats such as tocino and longganisa in Pinoy store cost €5.50 (that is about ₱290.00). I find this expensive, to think that I have all the ingredients in my cupboard to make one.
So one day, I bought a kilo of boneless pork shoulder and make my own tocino. Here it is.
1 kg pork shoulder (preferably boneless and cut into thin strips)
1 cup sprite / 7-up
1 cup pineapple juice
2 cups brown sugar
6 tablespoonsketchup (banana/tomato)
4 tablespoons soy sauce (preferably light, if not available put 3 tbsp of water to produce lighter output)
2 cloves garlic (minced) or 1 tbsp garlic powder
5 teaspoon salt
1 teaspoon ground black pepper
- Mix all the ingredients in a bowl with cover. Make sure that all the meat are covered with the marinade.
- Store it in the fridge (preferably the chiller) for at least 2 days to cure the meat properly.
- Cooking the meat should be easy, just put it in the pan, pour some of the marinade and few tablespoons of water.
- Let it simmer until all the liquid evaporates.
- Put some cooking oil and fry it.
- Serve with fried rice or boiled rice, tomatoes and egg.
You are free to adjust the amount of the ingredients depending on your taste.