Tocino – Filipino breakfast

Ingredients for 4 servings:

• 240 ml pineapple juice
• 120 g brown sugar
• 1 tbsp soy sauce
• 1 tbsp garlic
• 2 tbsp Annato (Achieto), powder
• 2 tbsp sea salt
• 2 tbsp rice vinegar
• ½ tsp pepper
• 900 g pork neck or shoulder
• n. B. Oil for frying

Instructions

Working time approx. 45 minutes; Rest period approx. 3 days; Cooking/baking time approx. 20 minutes; Total time approx. 3 days 1 hour 5 minutes

served with rice and fried egg

Cut the meat into thin slices (5 mm). Mix all the other ingredients into a marinade and mix the meat well with the marinade. Then cover the bowl, e.g. with cellophane. The bowl goes into the refrigerator for 3 days so that the marinade can penetrate well. Then place the pieces of meat in a frying pan and fry briefly. Then pour a little water over the pieces, just enough to cover the meat. Now fry at a low temperature until the water has evaporated and then add a little oil. If the meat is very fatty, you may not need any oil. Now fry the tocino until browned (caramelized). Serve with a fried egg and rice.