How to make Tocino

Tocino is a breakfast dish that is popular in the Philippines. It is made of pork fat, typically coming from the pig's shoulder, rear, or loin. To make tocino, all you have to do is cure it in a mixture of delicious spices, refrigerate it for a few days, and then fry it or grill it until it has reached the crunchy, tasty consistency you desire. In processing tocino, we first prepare all the materials, the clean knife, chopping board, basin, all the ingredients, and most of all the meat to be process. After I have washed the meat, I sliced it in with thin structure, a size appropriate in tocino making. Tocino were sliced that thin for a purpose that it will become thicker when it totally absorbed the mixed ingredients. When slicing the meat was done, I mixed first the dry ingredients in the basin for a minute. I mixed sugar, salt, prague powder, msg, and then the anisado wine with its right quantity as recorded. Then I thoroughly rubbed the mixed ingredients in every surface of the sliced meat. And when the whole surfaces of the sliced meat are rubbed with the mixed ingredients, I pour the pineapple juice with it and then I gently mixed it with the meat and all the ingredients needed. After this, I transfer the processed meat in a clean plastic container. The processed meat recommended to be placed in the refrigerator within 3days before cooking for its better taste, and for the ingredients to mix well with the meat.