Pork Tocino
Published March 14, 2023
- Total Time
- 20 minutes, plus 24 hours’ marinating
- Rating
- Comments
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Ingredients
- ½cup packed brown sugar
- ⅓cup pineapple juice
- ⅓cup beet juice
- 2tablespoons soy sauce
- 5large garlic cloves, minced
- ½pound boneless pork shoulder, excess fat discarded, cut into ¼-inch-thick slices
- 2tablespoons neutral oil, such as canola
- Garlic fried rice, fried or scrambled eggs, and sliced tomatoes, for serving
Nutritional analysis per serving (6 servings)
221 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 7 grams protein; 329 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the brown sugar, pineapple juice, beet juice, soy sauce and garlic until the sugar has completely dissolved. Add the sliced pork and massage it with the marinade until coated. Cover, refrigerate and let marinate for at least 24 hours and up to 2 days.
- Step 2
Take the pork out of the marinade, letting the excess drip off, and transfer the pork to a plate. In a nonstick pan on medium-low heat, add the oil. Place the pieces of pork in the pan while the pan is still cold, making sure not to overcrowd it. (You may need to cook in batches.) Cook on one side for about 2 minutes, then turn and cook on the other side for another 1 to 2 minutes, until the pork starts to develop a nice caramelized color. Continue to cook, turning frequently, until caramelized on both sides and the meat is fully cooked, 5 to 7 minutes total per batch. (If the pork seems to be browning too quickly, turn the heat down.)
- Step 3
Transfer the cooked meat to a plate and repeat with the remaining pork. Serve hot, with fried rice, eggs and tomatoes.
Private Notes
Comments
May I ask how one half pound of meat will be 4 to 6 servings?
The proper method of cooking tocino is to place the pork pieces in a cold pan with a small amount (1/4) cup of water and some marinade. Allow to simmer over a medium heat. As the liquid disappears, add oil, about 1/4 cup and as the liquids evaporate, stir gently to allow the sugars in the liquid to caramelize and coat the pork pieces. As the liquids evaporate the remaining caramelized sugars will coat the pork as you gently stir and turn the pieces over. Serve
Traditionally, meat is served with rice and other dishes, as noted in the recipe. In addition, this particular meat dish is cut into very thin slices. The flavor is intense, so it makes the rice and/or eggs savory.
Would a pork tenderloin work as well?
The way it's really done is very simple. Marinate with Prague powder and brown sugar.
I'm allergic to pineapple (and kiwi, which also can work to tenderize something). Any ideas on a replacement that could achieve all of what the pineapple is doing here?
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