Loading ...if you want to try a treat with your breakfast coffee make some TOCINO (filipino bacon variant)
get a nice big boston butt (8-10 lb) cut the bone out of it and slice it. try for 1/4 inch slices. you’ll do better the second time, and the third time you’ll be good at it. don’t worry, neatness doesn’t count for much. set this aside and mix together in a large (you’ll need a gallon and a half capacity) non metallic container for which you have a lid:
6 cups brown sugar
3 cups pineapple juice (or crushed pineapple)
1 cup anisado – anise flavored wine (you can use any white wine and a hefty shot of anise extract.)
1 cup soy sauce
1 cup minced garlic
3/4 cup salt
2 tsp cure #1 (#1 prague powder) optional but it will turn out grey when you cook, and won’t keep as long. ask at a real butcher shop or order on line.
2 tsp MSG (optional)
1 -4 tsp ground hot red pepper (optional).
stir well. add the meat, cover with a tight lid and refrigerate at least 24 hrs, up to 72 hrs.
pull the meat slices out of the marinade and pack in 1-2 lb ziplocks. it will keep several weeks in the refrigerator, longer in the freezer – about like bacon.
caution, cook slowly to avoid scorching. it has a higher sugar content than american style bacon.
i made up a batch this afternoon, but i was lazy. i just got a big family pack of porkchops instead of cutting up a boston butt.