Tocino (Version 6)

READY IN: 72hrs 15mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
  • 13
  • 13
  • 1 12
    tablespoons kosher salt
  • 1
    tablespoon powdered beets
  • 1
    tablespoon anisette
  • 34
    teaspoon pink salt (aka InstaCure, Prague Powder)
  • 4
    lbs pork shoulder (cut into 1/4-inch slices) or 4 lbs boston butt (cut into 1/4-inch slices)
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DIRECTIONS

  • In a food processor, mix together all the ingredients except the pork. The mixture should be evenly mixed without lumps.
  • Massage the pork slices with the mixture made in the food processor. Ensure all pieces are evenly coated.
  • Cover and let cure in refrigerator for 3 days. After 3 days its ready to cook. If you wish, it is now freezable at this point.
  • To cook: In a large skillet, add the pork with 1/4 cup of water and 3 tablespoons of oil.
  • Cook on medium high heat until all water evaporates and all that is left is the oil.
  • Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.
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