Kapampangan Tosilog

Kapampangan Tosilog

Hello Everyone! How was your day today? Or if you are just about to start your day, I hope you have a great ahead! I thought I’d start tonight’s post a little different, as I seem to either always apologising for something or delving right into the recipe. Anyway, I had a productive day(?) I’m not sure if going into the city and doing some window-shopping count as being productive *cheeky grin*

Tocino, just like Beef Tapa and Longganisa, are staples that are native to the Philippines. Tocino is basically sweet cured pork, with similar ways of preparation to that of ham and bacon, although beef and chicken can often be used as alternatives. It is sweet and savoury in taste and artificially reddish in colour to make it look more appetising. Of course, the addition of red food colouring is optional, as it does not affect the overall taste of the meat.

Though tocino is usually eaten for breakfast such as tosilog, it has been a famous Filipino ‘anytime’ food because it is readily available in almost every grocery store and can be consumed at any time of the day. We usually have tosilog for dinner – I mean who can say no to breakfast for dinner?

The process of making tocino varies from different regions of the Philippines – my favourite would definitely have to be the Kapampangan way in which boast “The Original Tocino” makers. The more popular kind of tocino, which we’ve already established is sweet, Kapampangans have a special kind called Pindang which has an added tanginess to it. In addition, to achieve that soft and tender meat, Kapampangans mix all the ingredients together by hand for a whopping 3 to 5 hours! It is then left covered overnight at room temperature to ferment before putting it in the fridge to cure.

The original recipe for making your own homemade pork tocino, Kapampangan style, can be found over on Foxy Folksy.

Kapampangan Tosilog

PREP TIME 10 MINS* | COOKING TIME 20 MINS | SERVES 4-5

*If making your own homemade tocino, allow for up to 2 days preparation before proceeding to dish up a Tosilog dish for breakfast

INGREDIENTS

For the tocino marinade

  • 1kg pork butt, shoulder, ham or belly, cut into 1/4 inch thin slices
  • 3/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 3 cloves garlic, finely minced
  • 2 tbsp rice vinegar
  • 1 & 1/2 tbsp salt
  • 1 tbsp light soy sauce
  • 1/2 tbsp freshly ground black pepper
  • Natural red food colour (optional)

To serve with

  • Garlicky fried rice or steamed rice
  • Fried sunny-side up egg
  • Spicy vinegar

METHOD

If using store-bought tocino, skip ahead to step 5

  1. In a large mixing bowl. Add all the ingredients for the tocino marinade except for the pork slices. Mix the ingredients together until will combined.
  2. Add the pork slices into the marinade and mix by hand for up to an hour, or more if you have the patience to do so. Don’t forget to use gloves to avoid stained hands!
  3. Once done with the mixing, transfer the pork to a container with a cover and let it sit overnight on the countertop.
  4. Mix pork around for a couple of times more before placing it in the fridge to cure for 24 hours or up to 3 days. It can be frozen afterwards and stored for longer (up to 3 months).
  5. Now that you’ve acquired the knack of making your own tocino (or no shame in just getting store-bought ones), it’s time to cook it!
  6. Add about 2 cups of water (or just enough to cover the meat) and 1/4 cup of cooking oil into a large frying pan together with the pork tocino slices. Boil over high heat. The process of boiling further tenderises the meat while cooking.
  7. When the water evaporates, the cooking oil will be left, instantly frying the meat. Turn the meat over after a few minutes of frying to cook evenly on all sides.
  8. Serve hot with garlicky fried rice or steamed rice and fried egg – browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs. In addition, it tastes best when dipped in spicy vinegar!

Kapampangan Tosilog

Kapampangan Tosilog

Just a word of advice before I leave it here for tonight – it is indefinitely hard to resist the taste of good cured meat but moderate consumption is recommendable. We want to avoid too much intake as it can still affect our health in the long run. Try to limit your servings of pork tocino to at least once or twice a month.

BON APPÉTIT

– Ally xx

myTaste.com

Tocino Spamsilog Fries

Tocino Spamsilog Fries

Hello Everyone! Firstly, I do apologise on getting what was supposed to be last week’s post up super duper late (yesterday) – if you have read my last post just prior to this, then you’d know the reason why, but moving on…

Tocino and Spam, alongside Beef Tapa and Longganisa, are all staples that you can find in a Filipino household. Our fridge should at least have one of them in it, on standby, when there’s nothing else to whip out for lunch or dinner (yes we also eat them at any time of day, not just for breakfast). Right now I can tell you that we have Tocino in our fridge, and cans of Spam in our pantry – heck we even had fried regular Spam for dinner tonight!

But what happens when you can’t decide on whether you want Tocino or Spam to complete your –silog meal? Behold, SPAM TOCINO!

Spam Tocino

So I may be late on the discovery of Spam Tocino bandwagon (early last month), but needless to say that there are a few (thousands probably) products that don’t get imported into Brunei, especially if they’re non-halal. So yes, while we did have Spam in Brunei (only at certain supermarkets), we only got their regular flavours such as the original Spam, and lite Spam really. So seeing Spam Tocino on the shelves at our local supermarket while I had already set out to just get Bacon flavoured Spam, got me super excited to try it out!

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

  • 1 can (340g) Tocino flavoured Spam, sliced and then cut into thick matchsticks

To serve with

  • Garlicky fried rice
  • Fried sunny-side up egg
  • Sweet chilli sauce

METHOD

  1. Place the Spam in a frying pan, adding enough water to cover the slices.
  2. On medium heat, cook the Spam until the water has reduced to form a syrup which can be used as a glaze.
  3. Once the slices start to caramelise, lightly dress with olive oil and continue to cook, turning the heat up to high until seared and caramelised on both sides.
  4. Serve hot with garlicky fried rice and fried egg – browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs.

Tocino Spamsilog Fries

*Note: You can’t just plop these Spam slices and fry them in oil like how you would fry regular flavoured Spam. Because of the caramalisation that happens when cooking Spam Tocino, frying them directly in oil will result with a burnt outer layer, and undercooked Spam on the inside – this was totally the mistake I made because I did not read the back of the can where it says how to cook this special kind of Spam.

While doing my research, I came across a little interesting fact – whether the fact is true or false, I do not know, but it’s nonetheless intriguing. Basically, or more so apparently, Spam heard the Filipinos love Spam so much that they were inspired to create a variant of their product that will cater to the Filipino palate. From there, Tocino flavoured Spam was born. I also read on someone’s blog that these were limited edition – the post was made in 2014 and 4 years later it’s still selling on the shelves of my local supermarket. This can only mean one thing – it was probably a huge hit here in the Philippines and has thus continued to produce Spam Tocino as part of their collection of flavours!

Seeing the words syrup and glaze in this recipe gives you a clue that this is a sweeter version of Spam – which may not sit well with some people. Hardcore Spam-lovers may not be too enticed just because they prefer the salty, savoury version of it, which is what Spam is known for originally! The feeling is mutual for me, though Spam Tocino did excite and tickle my taste buds, I can’t overcome my love for the original flavour profile.

Tocino Spamsilog Fries

BON APPÉTIT

– Ally xx

myTaste.com