Tocino

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/ 

Ingredients

  • 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] 

Directions

  1. Remove skin and bones from turkey, slice against the grain into thin strips and place in shallow container.
  2. Grind the whole spices and mix with sugar, garlic, remaining dry ingredients, and liquids in small bowl
  3. Pour mixture over the meat and stir to mix well.
  4. If using Curing Salt, allow to sit at room temperature for one hour.
  5. Marinate in fridge for 3 days.
  6. Saute in a bit of coconut or other oil over medium heat until cooked through and lightly browned. 
  7. Traditially served for breakfast with sinangag (garlic fried rice) and Achara (green papaya relish).

  

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