What is tocino?

In several Spanish -speaking countries, especially in Cuba and Puerto Rico, pork treatment tocino literally means "bacon" or simply "Hog's lard". This meal, which contained several stripes of meat, was prepared for generations, because meat excreting salts administered mainly with some Caribbean appetizers. In the Philippines affected by Spanish, Tocino is also a well -known experience, although its preparation is a little more sophisticated than for its Latin American cousins ​​and is used mainly for breakfast.

in Latin America is not tocino typically a western, thin -cut way. Tocino In the Caribbean is actually cut into cubes and then fry as well as long, thin strips. This treatment is added to several meals or forms the center of your own, Arroz Blanco con tocino or white rice with bacon.

The Philippine tradition is to serve tocino such as Tapa or Silog. This means served with fried rice and egg for breakfast. When baconIt forms Tapas input, is called and bacsilog . This has evolved from generations of Spanish colonialism in this southeast Asian island nation.

To prepare a bowl, strips of pork butt, shoulder or just fat - often including the skin - are cropped and cured for at least three days in a closed chilled container. Before storage for curing, a combination of Philippine spices in the fridge is added for a long time: salt, sugar, annatto for color and anise, which has hints of liquorice and flavor of tarragon. Before the arrival of cooling, it was also common for the chefs to add potassium nitrate or salt nitrate to the mixture, but that is no longer needed.

In modern times, it is common for Pinoy Chefs to use a number of twists to make Tocina. Some use garlic, citrus such as pineapple or orange juice, OR and citrus soda as Sprite® or 7-up®, along with other marinaric flavorthose. After three days, the pork is removed from the refrigerator and fried in a pan, as well as the westernized version.

In the pan, oil should not be needed, because Tocino has enough. Some give up frying all together in favor of cooking bacon. The custom of the Philipponge caphangans is to mix the ingredients with pork for several hours and then let them marinate and ferment at room temperature. This meal is called Burong Babi .