PORK TINONO RECIPES

Steps:

• Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
• Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
• Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
• Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.

Steps:

• In a bowl add 700 g of sliced pork shoulder, 1/3 cup packed brown sugar, ½ tablespoon salt, 1 tablespoon garlic powder, 2 tablespoons chopped garlic, ¼ teaspoon black pepper, 1/8 to 2/8 teaspoon red food coloring, 1 tablespoon dark soy sauce, and 1 can of pineapple juice. Mix and massage the marinade well into the pork.
• Place the marinated pork in a sealed container or a zip-lock bag. If you’ll be cooking the meat the following day, leave it in the fridge overnight. If the meat is to be cooked at a later date, let the marinated pork sit at room temp or in the fridge for at least 1-3 hours before adding it to the freezer.
• In a pan at medium heat, add the pork and marinade. Cover and let boil the till liquids have reduced. Mix often to keep the meat from burning at the bottom.
• Once liquids have lessened, fry the Tocino with the fat that has been melted from the cured pork. If there is too much oil scoop this out.
• Transfer the Tocino to a platter to serve.