Tocino or tosino is a cured meat product popular in former Spanish colonial possessions, including Cuba, Puerto Rico and the Philippines. The Spanish word tocino de panceta roughly translates to "pork belly."
In Caribbean countries such as Puerto Rico and Cuba, tocino is made from pork fatback (not pork belly) and neither cured nor smoked, but just fried until very crunchy and added to recipes, much like lardons in French cuisine.
Ingredients:
2 lbs pork ham
¼ tsp Prague powder
1 tsp phosphate
2 tbsp coarse salt
7-10 tbsp sugar
2 tbsp Anisado wine (or ground star anise and/or anisette)
½ tablet ascorbic acid (250 mg)
Procedure:
1. Slice the pork ham to about ¼ inch thickness
2. Except for the meat, combine all ingredients in a container and mix well
3. Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat
4. Place the mixed ingredients in a covered container
5. Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete.
You can make Tocino for home consumption or even start a new meat processing business. Its all up to you, just remember that you cannot determine any outcome if you don’t try. Enjoy making tocino!
If you have any ideas or requests, please don’t hesitate to inform me. You may reach me by posting a comment. You can also email me at marknoscal@yahoo.com
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