![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/03\/tocinopp.png\" "\\"tocinopp\\"")
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I hardly know anything about the Filipino cuisine, not to mention tasting or cooking it. I don’t even have a Filipino cookery book, so my vague idea of what the Filipino cuisine looks like is based on what I see on food blogs. Ray’s (Wok with Ray<\/a>)\u00a0tempting recipes and beautiful photos made me decide to prepare the very first Filipino dish in my life. \u00a0Tocino, the dish I have chosen for this memorable event, was not only simple and made with easily available ingredients, but most of all was a new way to prepare my beloved pork.<\/p>\n Tocino is a Spanish word for “bacon” and in the Philippines it means cured and marinated meat, served grilled or fried. This preparation is apparently also popular in Puerto Rico and Cuba. I think I took decision to prepare it when I read in Ray’s post that this pork dish is traditionally served for breakfast. As someone who simply is not able to have a sweet breakfast, I started to dream about hotels where instead of the horrible and boring thing called “continental breakfast”, marinated pork is served. I suppose I have to visit Philippines in order to see such a delight served in the morning, but in the meantime I had tocino for lunch, dinner, late weekend breakfast and am very happy I have started to explore this fascinating cuisine by such a delicious and versatile dish. I don’t have a grill, so I have simply fried it, but I am sure it tastes even better prepared on a grill. The meat has a very delicate taste, it is slightly sweet and even the very lean pork loin I used was tenderised by the pineapple juice. I sprinkled it with Korean chili flakes because I love sweet and hot flavours together. Unfortunately I didn’t have necessary ingredients to make the mango salad<\/a> Ray advises to serve with tocino, but the pork was also perfect with good crispy bread and my pickled sweet peppers<\/a>. Thank you, Ray, for this wonderful recipe, which is my first, but not last stage in the exploration of the Filipino cuisine.<\/p>\n I haven’t changed anything in Ray’s recipe, but I have slightly modified the amounts of the ingredients (Ray’s recipe was adapted to 5 pounds of meat and I had only about 1 pound). Ray says cured pork freezes very well, so if you want to make a bigger batch, check his recipe<\/a>\u00a0and extraordinary photos.<\/p>\n Before I pass to the recipe I would like to invite you to visit Elin’s blog (Elinluv’s Sweet Delights<\/a>) and see the beautiful savoury cake with shrimp and broccoli<\/a>, modifying my Savoury Cake with Shrimp and Edamame<\/a>. Thank you, Elin, for having used my recipe and for all the kind words you said about my blog.<\/p>\n Now let’s go back to this simple and delicious recipe.<\/p>\n TIPS: The meat should be marinated for at least 24 hours, but the taste improves after two-three days.<\/p>\n Of course slightly fatty cuts (like shoulder) will be more tender. I used pork loin because I happened to have it in my fridge and even though it was not as juicy and soft as shoulder would be, I loved it.<\/p>\n Preparation: 24 hours – 3 days marinating + 10 minutes grilling\/frying time<\/em><\/p>\n Ingredients:<\/em><\/p>\n 500 g pork \u00a0butt (a cut from pork’s shoulder; I used pork loin) cut into 1-1,5 cm slices<\/em><\/p>\n Marinade:<\/em><\/p>\n 25 ml pineapple juice<\/em><\/p>\n 1 tablespoon soy sauce<\/em><\/p>\n 1 teaspoon Worcestershire sauce<\/em><\/p>\n 1 teaspoon dry sherry<\/em><\/p>\n Tocino mix:<\/em><\/p>\n 60 g sugar<\/em><\/p>\n 10 g salt<\/em><\/p>\n 1 teaspoon freshly ground pepper<\/em><\/p>\n Combine the ingredients of the tocino mix.<\/p>\n Take two tablespoons of the tocino mix and combine it with the marinade ingredients.<\/p>\n (Put aside the remaining tocino mix for further marinades).<\/p>\n Stir well until the sugar and salt are dissolved.<\/p>\n Put the pork slices into the marinade and keep on the fridge for at least 24 hours.<\/p>\n Fry or grill the meat.<\/p>\n","protected":false},"excerpt":{"rendered":" I hardly know anything about the Filipino cuisine, not to mention tasting or cooking it. I don’t even have a Filipino cookery book, so…<\/p>\n","protected":false},"author":1,"featured_media":9546,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[196,184,13],"tags":[],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9541"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9541"}],"version-history":[{"count":25,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9541\/revisions"}],"predecessor-version":[{"id":9569,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9541\/revisions\/9569"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/9546"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9541"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}