Pork Tocino - Sweet & Sticky Filipino Pork - How to Make Sweet & Sticky Pork at Home!!!
Recipe type: Pork
This sweet and sticky braised pork is out of this world. Marinated for days, this absolutely tender treat will become legend in your household.
- 1kg Pork Shoulder, deboned, cut into 8mm slices
- 180g Brown sugar
- 3 Drops red food coloring (optional)
- 125ml Ginger beer (or pineapple juice)
- 60ml Light soy sauce
- 2.5ml Garlic powder
- 2 x 240ml Water
- Pour the ginger beer, light soy sauce, brown sugar and garlic powder into a large food-safe container.
- Traditionally this recipe would use pineapple juice instead of ginger beer, but I just find the ginger beer gives it that extra something that makes it really special.
- In addition, if you want the traditional red color, you can achieve by adding 3 drops of food coloring. As this doesn't have any bearing on the taste, I leave it out.
- Stir the mixture until all of the sugar has dissolved. Place the pork shoulder in the marinade, transfer to your refrigerator and allow this to cure for 2 to 3 days, turning the meat each day.
- After the marinating, you will need to cook the pork in 2 batches. For each batch you will need 240ml of water. Place this in a large wok or pan, add half of the pork and half of the marinade. Bring it to a boil over medium high heat.
- Continue to boil, turning the meat every couple of minutes.
- After 10 to 15 minutes the water will have mostly evaporated leaving a thick sticky syrup. Continue turning and wiping the pork in the syrup until it develops a thick glaze.
- Remove the pork from the wok and keep it warm while you continue with next batch.
- Serve the pork hot with rice or noodles and pickled Asian ginger.