Tocino - A Love Story

Do you ever come across a recipe that is so killer you just can't stand it? Well, here is mine:  Tocino.  Ever heard of it? If you're from the Phillipines, maybe you have.  But I'm telling you, this has rapidly morphed from being my new recipe to an old favorite.  It's wonderful.  Best of all, it's easy, which appeals to my lazy side, believe me.  I got it from Rebecca Lindamood's terrific blog Foodie with Family.  If you don't know Rebecca's blog, take a minute and check it out:  www.foodiewithfamily.com. She often posts the most amazingly exotic recipes made easy by subtitutions that are well within any home cook's reach. 

For example, tocino is made from rather exotic ingredients in the Phillipines, however, Rebecca makes it simple for us and the results are nothing short of astounding.  She lists pork shoulder on her site for this dish, but I get pork butt (heehee).  Is that the same thing? Not sure.  Here's a funny thing though - my butcher always gives me the stink-eye when I order the pork butt (heehee) for it.  You have to get the butcher to slice it thin - some butchers sulk and slice it too thick - guess what, the recipe still works.  It's practically foolproof! But it's a pain to slice, hence the stink-eye. 

I don't fry the pork, but grill it.  It makes a bit of a mess, and there is a slight learning curve involved in grilling it.  The sugar cure really makes the flames go high, but bear with it and let the pork char a bit.  Pile it up over the flames and then put the sizzling pork on a plate when it really starts to darken.  I've even had black pieces - they work just fine.  There is so much flavor! I do add one exotic ingredient - fish sauce.  I'm addicted to it.  You certainly don't need to add it.  But if you have an Asian market near  you (who doesn't?), this is readily available.  I like the Vietnamese fish sauce best, as opposed to Korean.  You can also completely eliminate any or all food coloring.  This dish pretty much makes itself.  I hope you make it! Here is what you need:

3 pounds pork butt (heehee), sliced into 1/8 inch slices and cut in half lengthwise (can be thicker if you have a sulky butcher)
3/4 cup brown sugar
3/4 cup white sugar
1 clove garlic, pressed
1 tbs. soy sauce
1 tbs. fish sauce (optional)
3 tbs. kosher salt
15 drops red food coloring or 3 tbs beet powder (what? also optional, please)

Combine everything except pork in a large bowl.  Add pork to bowl, one piece at a time.  Mix together as much as you can with your hands.  Transfer to two ziploc bags, or one GIANT ziplock bag.  Let sit in fridge for three days, turning it from time to time.  Or, stick it in the freezer until you need some/all of it.  The idea is to let it cure in the bag.  It won't look like much going in.  But over time, the juices release and get all red and the salt and the sugar work their magic.  Then, either grill it over hot charcoal or fry it in a cast-iron.  Beware though - it's sticky! But sticky goodness is what it's all about with pork, no? I serve it with jasmine rice and lots of hot sauce.

That was a lot of work!

Hey - that was a lot of work - but worth it! Can you believe this is the view from my girlfriend's living room? It's a little blurry - but that's the ocean.  Ah-mazing.  Everything turned out great - except, my provolone crisps ended up like chewy rubbery pieces of gum in the salad.  That did not turn out well at all.  But pretty much all the other recipes were hits.  The two crackers listed in the last blog post are really the best.  Both come from Smitten Kitchen - do you know that website? I've talked about it before.  The flatbread recipe can be found on her website - the grissini recipe, well, you gotta buy the cookbook.  But here's a hint - if you go to her website and search Russian Black Bread, it's pretty much the same ingredients, scaled down.  So good.  Two of the cookies came from 101 Cookbooks, another great site. The dark chocolate sables came from Smitten as well.  Love me some Smitten.  She just posted those on her site the other day.  I also like Pinterest for recipes.  All for now.