TOCILOG (Tocino-Longganisa-Sinangag)

I actually had no idea that tocino in the Carrebean is not cured at all but just fried until it's crispy and added to another dish.  They would also use the backfat though just like the tocino we make in the Philippines.

The one we have in the Philippines is made thru curing for a number of days using brown sugar, saltpeter (salitre), anise wine, and annatto water.  Saltpeter or salitre is actually potassium nitrate similar to the ones used in fertilizers and medicines.  It has been used as a food preservative since the middle ages when freezers or refrigeration were not present yet.  I was really scared to use it since I have read somewhere any wrong dose would have detremental effect to anyone.  I decided to just stay away from it then.

Traditionally, to-ci-log dish is served during breakfast but I would love to eat them any time of the day which I am sure that other Filipinos do too.  Tocino's best partners on your plate would be garlic rice and sunny side up eggs plus fresh tomatoes.  My husband loved this meal that he had second helpings.

Ingredients
1/2 K pork (I used pork loin chops with the fat on)
1/2 C brown sugar
1 tbsp salt
2 tbsp anise wine
2 tbsp soy sauce (light one)
2 tbsp annatto water (from soaking atchuete seeds)

Procedure
Mix all the ingredients except the pork in a bowl. 
Add in the pork and make sure that the mixture is infused in the meat all throughout.  Use ziplock or a bigger container with lid and shake until the meat is fully coated with the curing mix.
Cure the tocino for 1-2 days in the fridge before frying.

A comment or two will be appreciated...