Tasty Tocino

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 lbs pork butt with some fat, 1/8-1/4-inch slices

Marinade:
1 cup coconut/palm vinegar
1/2 cup soy sauce
2 cups brown sugar
1-1/2 tbsp salt
2 tbsps ground pepper
1 tbsp garlic powder (say, about 1 garlic bulb, microplaned)
1 tbsp hot chili powder, optional (I like it spicy)

Mix all the ingredients and pour over the thinly sliced pork butt (2 lbs).  Try to buy a piece with some fat on it.  Mix the meat well in the marinade and let it sit covered in the fridge for 3-5 days before portioning it into bags and freeze (a 4-oz portion should be enough for one person).  Divide the marinade between the portions.

To cook, defrost the bag of tocino and place in a shallow non-stick pan, if available, covered, on medium heat.  DO NOT add any water.  The marinade should be enough to cook the meat.  When it starts to simmer, turn it down to low.  When the liquid has evaporated and starts to thicken, stir it to keep from burning.  You can choose to have a little gravy or let it dry up more before serving.  The sugar in the marinade will caramelize but do not let it stick and harden on the pan (save you from some serious scrubbing).

Serve over garlic fried rice topped with a 1-minute microwave-poached egg for a volcanic sumptuous breakfast!