Required cooking skill level
30minutes preparation time
- 500 grams Pork kasim, sliced thinly
- 1 tablespoon Coarse salt
- 6 tablespoons White sugar
- 3 tablespoons Achuete seeds dissolved in 3 tablespoons hot water, strained
- ¼ cup Golden Fiesta Palm Oil
- ½ cup Datu Puti Vinegar, for dipping sauce
- 1 Combine sliced pork with salt, white sugar and strained achuete water. Mix using your hands to incorporate marinade into the meat.
- 2 Marinate for 24 hours to allow flavors to fully coat the tocino mix.
- 3 Heat Golden Fiesta Palm Oil in a skillet.
- 4 Lay down the tocino strips in the skillet and cook until pork changes color.
- 5 Rub the tocino into the skillet to caramelize it, moving the pan regularly to prevent the tocino from burning, about 5 minutes. Tocino is cooked when the marinade starts to coat each pork strip and it starts to brown.
- 6 Serve with a dipping sauce of Datu Puti Vinegar.
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