My tongue has a natural tendency to like things that are sweet, even when it comes to meat. Tocino is a Filipino dish that is generally Pork (but can be made with Chicken or other types of meat as well). It is relatively easy to make and is widely considered to be best served during breakfast.
The type of cut of meat is quite important in the production of Tocino. The thinner the cut of meat, the better. Generally, I’d have to cut my own slices of pork (from Pork butt or other cuts) to get the right consistency.
For Marinade:
1 c. Cane Vinegar (I use Datu Puti)
1/2 c. brown sugar
1/4 c. White sugar
~2 tbsp. Annatto powder
salt
Directions:
Mix all marinade ingredients together along with cut slices of pork/chicken. Allow to sit for at least 2 hours or overnight. Cook in oil or vinegar. Serve over rice. If you aren’t planning on cooking the Tocino right away, you can choose to keep it in the freezer.
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