Recipe: The Bacon of the Philippines! TOCINO.
(Photo cred: Grace!)
Since moving down to San Diego last October, I’ve been meeting so many people who I vibe with almost instantly with their love and passion for food. Everyone has been super open about giving advice, collaborating, and overall just making me feel welcome in a new city.
One of those people is the homegirl Tiffany (also my SUNDAYSUGAR P.I.C.) who asked me not even 5 minutes into meeting each other “What’re your hopes and dreams?” I always like people who don’t do small talk. THEN she shared her dream of making her own YouTube cooking channel and I talked about my food philosophy and vision. THEN we went into BEAST MODE; She filmed her entire first season over the course of two days and I helped her throw a 40-person, four course buffet for the Dining At Tiffany’s YouTube Launch Party.
All within a month of us meeting each other.
We’re both ridiculous.
For my featured episode I decided to go with a sandwich that the homegirl Kat had thrown out to me before: Tocino and Egg on Garlic Bread Sandwiches. Which makes my mouth water just thinking about it.
If you don’t know what tocino [toh-see-noh] is, it’s caramelized, cured pork gloriousness with a signature red hue to it. It’s not smoked like bacon but they’re definitely comparable in Pork Glory levels. Tocino is traditionally a breakfast food eaten with eggs and garlic fried rice in a dish called tocilog [toh-see-lohg]. It’s the real deal, y’all.
My version of tocino is inspired by the dish but is not traditional by any stretch of the imagination. The most noticeable difference is the color. My tocino isn’t as red as others because I didn’t add any beet juice or food coloring to it. The main procedural difference between my recipe from the authentic version is that I brine the meat as opposed to cure it. Also, instead of using lemon-lime soda, I use seltzer mixed with calamansi (a Filipino citrus fruit) juice and honey to make my own makeshift soda pop. If you read this far, congrats, here’s the recipe:
#SGDfood’s OVERNIGHT TOCINO
makes 8 servings | 20 minutes active | 8+ hours total
about 2 lb. of pork shoulder sliced thinly
2 c tonic water
1 c honey (or agave syrup)
1/2 c fresh calamansi juice (or 1/2 lime and 1/2 c pineapple juice)
2 Tbsp minced garlic
1 tsp anise seed
2 tsp annatto powder
1/2 tsp black pepper
2 tsp salt
1 tsp sriracha (optional)
add all ingredients except pork and tonic water into a small saucepan and bring to a simmer and shut off.
place pork in a sealable bag or plastic container and add brine and tonic water.
try to evenly distribute brine onto meat and seal well. keep in the refrigerator at least 8 hours. turn meat in brine occasionally to ensure even brining.
to cook, take out of the fridge (duh.) lightly oil bottom of skillet on medium heat. cook in small batches to ensure a good sear and caramelization without blackening it.
The calamansi and honey lend a complexity in flavor that lemon-lime sodas won’t give you. Add the sriracha for a good kick. Even a little bit of it can go a long way in turning up the volume on the other flavors.
If you wanna get your full sammich on, the additional ingredients are:
Sweet sandwich bread (like King’s Hawaiian)
Eggs over easy for yolk action (or however you want them)
Cucumber or your choice of veggies
Banana ketchup and hot sauce for topping
Have fun with it though. make use of whatever you have in the kitchen. Get creative. In fact, last week, we had quail eggs on hand and we made this interracial yolk situation.
Please check out the episode for a full-on tutorial/me trying not to look like a fool on camera. Enjoy y’all!
[#icant #idie] This Sunday at Bar Dynamite is going to be Presidential. Not only does the Sweet Cheeks party have Lakim from Soulection guest DJing with residents @andrepower and
Markus, but the #vibes will be extra sweet when @diningattiffs & @SGDfood collabo on this pop-up dessert bar. Suggested donation with the proceeds going to the Alternative Breaks of UCSD. Limited quantities soooo the early bird gets the sugar high. (Btw, if you like your sugar more fermented, $2 PBR Tall Cans ALL NIGHT.)
[#TBT] to shooting an episode for @diningattiffs new YouTube channel. Homemade Tocino Breakfast Sammichez on garlic buttered milk bread from @pangeabc, yo. Please like and subscribe for Good Food & Good Conversation (as well as my episode coming next month)! Was that seriously just last week?! 2014 has been a trip so far… #SGDfood #refilfood #thebestthingsinlifearepork #DATtocino #yolkporn (shoutout to @kat7leen for coming up with such a 💣 sammich idea!)