Trying to learn Filipino food. Did ok with the Chicken Adobo, sinangag garlic fried rice, lumpia eggrolls, and chicken arroz caldo (congee), albeit none of it was terribly authentic; now on to Round 2. First up, Tocino. This is a sweet cured pork, typically eaten for breakfast with rice. I am trying it with turkey instead.
Based on this recipe: http://www.angsarap.net/2013/11/05/tocino-2/
- 2 turkey thighs (abt. 1 kg)
- 4 whole star anise
- 1 tsp anise seed
- 3 TB annatto seeds
- 1/4 tsp cumin seed
- 1 tsp coriander seed
- 1/2 tsp whole allspice
- 1 black cardamom pod
- 1 dried red chili pepper
- 1/2 tsp black peppercorns
- 1/4 cup dark brown sugar
- 3/4 tsp baking soda
- 1 TB salt or Goya adobo seasoning
- 6 cloves garlic, crushed
- 2 TB sherry or rice wine
- 1/4 cup soy sauce
- 1/4 tsp Curing Salt #1 Prague Powder [optional]
- Remove skin and bones from turkey, slice against the grain into thin strips and place in shallow container.
- Grind the whole spices and mix with sugar, garlic, remaining dry ingredients, and liquids in small bowl
- Pour mixture over the meat and stir to mix well.
- If using Curing Salt, allow to sit at room temperature for one hour.
- Marinate in fridge for 3 days.
- Saute in a bit of coconut or other oil over medium heat until cooked through and lightly browned.
- Traditially served for breakfast with sinangag (garlic fried rice) and Achara (green papaya relish).