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May 25 2007

How to Make Pork Tocino

Posted by: Leo in Food Processing 16,275 Views

Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick

Ingredients:

  • salt - 2 tbsp.
  • sugar - 5-8 tbsp.
  • rhum or gin - 1 tbsp.
  • prague powder - 1/4 to 1/2 tsp.
  • vetsin (optional) - 1 tsp.
  • ascorbic acid (250 mg) - 1/2 Tablet

Utensils

  • mixing bowl
  • measuring spoons
  • knife
  • weighing scale
  • chopping board

Procedure:

  1. Slice meat to about 0.63 cm (1/4 inch) thick.
  2. Mix all above ingredients for curing.
  3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
  4. Arrange the pieces in a bowl and cover.
  5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life).

Packaging materials:

  • Polyethylene bags: Size - 6″ x 12″ ; Thickness - 0.003
  • Styrofoam, rectangular in shape with cling on top

Tocino Home Recipe

Ingredients:

  • 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
  • 2 tablespoons of anise wine
  • 2 tablespoon of annatto water
  • 2 tablespoon of salt cooking oil
  • 4 tablespoon of sugar
  • 1/8 teaspoon of salitre ( saltpeter )

Procedure

  1. Combine all the ingredients in a shallow pan except for the pork.
  2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
  3. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
  4. To cook, just put a little water in a skillet and add the pork and fry it until done.

Meat Processing:

You can buy all meat processing ingredients at:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com

This entry was posted on Friday, May 25th, 2007 at 11:17 pm and is filed under Food Processing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


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30 Responses to “How to Make Pork Tocino”
  1. Leo says:

    October 16th, 2007 at 11:21 pm

    edwin Says: 7/26/2007 07:24:00 PM

    why did you use tvp(textured veg.protein)in tocino?

    Eu-Leh Says: 7/27/2007 06:13:00 AM

    hi edwin, TVP is a food grade meat extenders, i think it’s the same ingredient used on canned products like corned beef, meatloafs, sausages, etc.

  2. How to Make Beef Tapa says:

    October 16th, 2007 at 11:36 pm

    […] « How to Make Pork Tocino How to Make Skinless Longanisa » May 26 2007 […]

  3. Meat Processing Business says:

    October 17th, 2007 at 5:11 pm

    […] How to Make Tocino […]

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    October 20th, 2007 at 7:37 pm

    […] How to Make Tocino […]

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    October 20th, 2007 at 7:37 pm

    […] How to Make Tocino […]

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    October 20th, 2007 at 7:38 pm

    […] How to Make Tocino […]

  7. Elvie says:

    October 31st, 2007 at 5:32 am

    Please check your recipe on tocino. The same with skinless longganiza.

    Thank you.

  8. jason says:

    November 3rd, 2007 at 7:42 am

    Yeah, using TVP in tocino, I think is not needed and looks messy as well. It looks like a bunch of garlic spread all over the meat. Really messy.

  9. heaven says:

    November 9th, 2007 at 10:42 pm

    Can i also follow these procedures for chicken tocino??

    because that’s what i’m going to cook!

  10. Leo says:

    November 9th, 2007 at 10:50 pm

    yes, i think it will work.

  11. glace says:

    November 14th, 2007 at 5:06 pm

    can i store this for more than 1 day in the freezer?

  12. lindy says:

    November 14th, 2007 at 5:16 pm

    it is said in the procedure that i need to freeze it for 1 day, whats the use of freezing? what will happen on its appearance when thawed out?

  13. Leo says:

    November 14th, 2007 at 11:21 pm

    I think even for a month. Just make sure that the freezing temperature is stable. The appearance will be the same once thawed.

  14. shasha says:

    December 8th, 2007 at 1:32 am

    hi.. tanong ko lang po kung san nakakabili ng curing salt, phosphate at vitamin c powder.. nagsearch po ako sa google about ‘phosphate for food’ maraming klase po ang lumalabas. ano po ang specific na klase ng phosphate ang kelangan sa pag gawa ng tocino? bago lang po ako dito sa forwalton beach, florida at bago din po sa’kin ung mga ingredients na kelangan sa paggawa ng tocino.

  15. Leo says:

    December 9th, 2007 at 12:38 pm

    @sasha, you can call ultima entrepinoy above for all your meat processing ingredients.

  16. tintin says:

    December 18th, 2007 at 3:39 pm

    hi! pls! paki check naman po ung recipe sa tocino, kasi po pareho lang ng skinless longanisa.. thank you po!

  17. Leo says:

    December 19th, 2007 at 5:15 pm

    @tintin, thanks for point out the mistake. it’s now corrected.

  18. Abi says:

    January 9th, 2008 at 9:52 am

    Just want to know, what is the vitamin c for? can I use the tablet available from the drugstore and just use the mortar and pestle to pound it? Thanks.

  19. Leo says:

    January 9th, 2008 at 10:47 pm

    @abi, i think it also helps to preserve the meat (correct me people if i’m wrong). yes, you can buy pure ascorbic acid (generic) tablet and do the pounding yourself :)… or better yet call Ultima Entrepinoy hotline above for correct and expert advice.

  20. jojo says:

    January 27th, 2008 at 1:10 am

    in ur tocino, wala bang pineapple juice and water added?

  21. rhiane says:

    February 12th, 2008 at 9:35 am

    HOW TO MAKE CHICKEN TOCINO?…

  22. Marn says:

    February 20th, 2008 at 12:06 am

    Im currently outside the philippines. Is there any substitute in the ingredients above? Those that are easier to find?

  23. cherry says:

    February 26th, 2008 at 11:09 pm

    i just wnt 2 ask qng anong store b pwede qng mpuntahan d2 sa davao. ang hirap kcng hanapin ng ingredients.

  24. mayeen says:

    April 6th, 2008 at 10:53 am

    may i know wat is prague powder?wats the use of that??and wer i can buy that??thanx!!!

  25. johnny says:

    April 17th, 2008 at 4:15 am

    Can you e-mail me please. Can you tell me how to make filipinong barbeque sauce. Because when i was in the Filipines thats all i use to crave. But now i love to cook and barbeque with family and friends. I would like for them to know what a real barbeque sauce taste like.. so maraming SALAMAT HO!!!!

  26. Leo says:
  27. Malissia Napier says:

    April 22nd, 2008 at 5:19 am

    YOU REALLY NEED TO PUT CHICKEN TOCINO ON HERE IM DOING A PROJECT ON PHILIPPINE RECIPES AND I WANT TO DO THAT ONE BUT ITS NOT ON HERE SO THXS JERKY!! LOL JK

  28. cathy says:

    April 29th, 2008 at 3:52 pm

    im new in putting this home business and in making tocino putting the slices of meat dried in the sun to prolong shelf life is really needed. i will start na po kasi to
    make tocino.

  29. hilda says:

    May 5th, 2008 at 3:24 pm

    san po nabibili un prague powder? un po ascorbic acid paano po gagamitin? dudurugin po ba?

  30. maite says:

    May 5th, 2008 at 3:28 pm

    Mayroon sa farmers market ng prague powder. Doon kami dati bumibili. Minsan nakakita rin ng prague powder sa South Supermarket.

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