Tocino

Philippinetocino

Tocinoisbaconin Spanish,typically made from thepork bellyand often formed into cubes in Spain. InCaribbeancountries, such asPuerto RicoandCuba,tocinois made frompork fatbackand is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the waylardonsare used inFrench cuisine.In thePhilippines,tocino refers tosweetenedandcured pork belly.

Spain

Uncooked Spanishtocino

In Spain, as in Venezuela (where bacon is "tocineta" ), the wordtocinorefers to the layer of fat under a pig's skin. It is almost pure fat, and is often salted and cut into cubes. It is consumed as part of traditional recipes such ascocido.

Philippines

Tosilog,a typicalalmusal (breakfast)composed oftocino,fried eggs,sinangág(garlicfried rice), withatchara(pickled papaya) as a side dish

In makingtocinoin the Philippines, the pork belly meat is first sliced into thin strips.Anisewine,annatto,water,sugar,andsaltare combined in a container, and the meat strips are sprinkled with the mixture and stacked in a container, which is covered and refrigerated for three days to cure.In an alternate recipe, the meat strips are marinated with salt, sugar, andsalitre(saltpetre), andpineapplejuice may be added for a slightly tart flavor.

Tocinois traditionally boiled in water (just enough to cover the meat), fried in oil, or cooked over medium heat until the fat is rendered. TheKapampangans(kapampangan:Pindang) who maketocinoby simmering it for four to six hours in order to achieve thickness and softness in the meat, then leave it overnight at room temperature before serving it asburong baboy(fermented pork).

Tocinois often served as the popular breakfast or lunchtime combination calledtosilog,which name is aportmanteauoftocino,sinangág(garlicrice) anditlóg(egg, which is cooked eithersunny-side uporscrambled).

Caribbean

Tocino is cut into small squares and fried until crunchy and added to recipes likemofongoandarroz blanco con tocino,"white rice and tocino". In Cuba, it can be added to soft bread.

Central America

InNicaragua,tocino is prepared in a few ways. The most common is when it is marinated inachiote,naranja agria,and vinegar and then added to theNacatamal.It cooks inside of the nacatamal via vapor.

United States

TheHormel Foods Corporationmakes a tocino-flavored version of theirSPAMproduct for sale in supermarkets.

See also

• Cuisine of the Philippines
• Puerto Rican cuisine
• Longganisa
• Tapa