Ingredients
-
3
-
3/4
-
3/4
-
1
-
3
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Both Sugars, the Garlic, Salt, Beet Powder (or Food Colouring), and Soy Sauce in a Very Large Resealable Zipper Top Bag (2 Gallons) or a Stain-Proof Container With a Tight Fitting Lid. |
|
2
Done
|
Close the Bag or Container Tightly and Shake to Combine Ingredients Evenly. |
|
3
Done
|
Open the Bag or Container, Drop the Pork Slices in and Reseal. |
|
4
Done
|
If Using a Bag, Squeeze the Bag to Thoroughly Coat All of the Pork With the Sugar and Salt Mixture. |
|
5
Done
|
If Using a Container, Use Your Hands to Move the Pork Around to Be Sure It Is Thoroughly Coated in the Mixture Then Close the Container Tightly. |
|
6
Done
|
Put the Bag or Container in the Refrigerator and Let It Cure For at Least 2 Days Before Using, but Up to 4. |
|
7
Done
|
Alternatively, You Can Put the Container or Bag Directly Into the Freezer (letting It Sit For at Least a Week Before Using) For Up to 6 Months. |
|
8
Done
|
Whether Using Fresh from the Refrigerator or Directly from the Freezer, Remove the Amount of Tocino You Want to Cook and Let It Sit in a Colander For Several Minutes to Drain Any Excess Liquid. |
|
9
Done
|
You May Either Grill the Tocino Over High, Direct Heat, or Pan Fry in Batches. |
|
10
Done
|
to Pan Fry, Heat About 2 Teaspoons of Oil in a Heavy-Bottomed Skillet Over Medium-High Heat. |
|
11
Done
|
Fry the Pieces Until Cooked Through and Browned With Little Charred Bits, About 2-3 Minutes Per Side. |
