Posted by Babi on September 05, 2007 at 16:23:37:
In Reply to: tocino & longganisa recipe posted by ed on August 19, 2005 at 02:09:28:
You can try this one for tocino but I can't vouch for it.
Pampango Tocino Recipe
1 skinless, boneless pork shoulder or butt roast, about 5-7 lbs.
6 tbps salt
1/2 cup sugar
2 tsp. beet juice
* Slice meat into 1/4 inch thick and 2 X 3 inches pieces.
* Combine salt and sugar mix well into pork meat. Add beet juice while mixing.
* Keep in a container covered with a mesh or filtering cloth that breathes for at least a week at room temperature to cure meat, then refrigerate.
* Cook the tocino throughly before eating.