EntrePinoys Atbp.

Homemade Recipe

Ingredients:

• 1 kilo chicken thighs or breast de-boned
• 1 tsp. annatto powder
• 2 tbsp. salt
• 1/2 cup sugar
• 1 head garlic, crushed (optional)
• cooking oil

Curing Procedure:

1. In a bowl combine annatto powder, sugar and garlic.
2. Coat evenly each piece of meat with the mixture.
3. In a container with cover, pile chicken pieces one on top of the other.
4. Cover and keep refrigerated for 2 to 3 days to cure.

Cooking Procedure:

• In a frying pan fry to medium heat each chicken pieces in batches for 3 to 5 minutes each side or until coating caramelize.

Commercial Tocino Recipe

Meat: 1kg Chicken breast or drumstick

Extenders:  Dissolve 1 tsp carageenan in 1/4 cup water

Curing Mix:

• 1 tsp Salt, refined
• 1/2 tsp Curing salt
• 1 tsp Phosphate (dissolved in 1/4 cup water)
• 1/4 tsp Vitamin C powder

Seasonings:

• 9-12 tbsp Sugar, refined
• 2 tbsp Garlic, chopped
• 2 tsp Garlic powder
• 2 tbsp Anisado wine
• 1/4 cup Pineapple juice
• 1/2 tsp MSG
• 1/2 tsp Meat enhancer
• 1 tsp Food color (allura red) *

* Dissolve 1 tsp allura red powder in ¼ cup water [stock solution of food color].

Procedure:

1. Select good quality chicken meat.
2. Prepare curing mix, extenders and seasonings.
3. Mix meat with the curing mix until it dries up and add the carageenan with 1/4 cup water.
4. Mix again and add seasonings.
5. Cure at room temperature for 8-10 hours or in the refrigerator for 1-2 days.
6. Pack in styrofoam with cling wrap or in polyethylene plastic bag and put in the freezer.

Yield: 1.0 kg = 1.3 kgs

sources: overseaspinoycooking.net, da.gov.ph, photo from bambinocooks.wordpress.com

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