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Pork Belly Tocino

For Pig Out Day 3 IĀ asked for you to get crazy sexy cool with pork. Some of you came close but nothing seemed decadent enough.

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So I thought let’s get sexy with Pork Belly (and tocino)

I have a love affair with tocino. It used to be my go to dish after a “difficult” night out. The fat in the dish and the counterbalance of the caramelised sweetness, dipped in some strong white vinegar with chilli, sent and still sends food chills down my back (tongue).

So without further ado, let us welcome the beauty of your dieticians death on a plate.

Take 2 pieces of pork belly about 15 cms long and slice them in 2 cm pieces. Marinate with a garlic paste (6 crushed garlic with salt) smother over the meat. press each piece in one massive tbsp of brown sugar (coating both sides). place in two different zip lock bags with 2 tbsp of soy sauce each. Marinate for 48 hours.

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48 hours of torture later…….(dont cheat!!) Put the two pieces, along with all the juice, in a snug pan and cover with chicken stock and 2 tsp of paprika powder. Let simmer (little tiny bubbles) for an hour or until the juices slowly look thicker. At this point you want to increase the heat, to force out the water and make the glaze become even thicker and have stick to the meat more. This is the caramelisation of all the sugar. Remove from heat once a nice almost black colour has formed. (don’t burn it!).

Serve with some brown rice or paos covered with chopped spring onions and dipped in some vinegar infused with red chillis.

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SONG: ELECTRIC GUEST – THIS HEAD I HOLD

36 COMMENTS

    1. ryan October 24, 2012 at 9:14 am

      tocinolicious!!!

    Reply
      1. Erwan October 31, 2012 at 8:00 am

        yessssir

      Reply
    1. Yanyan Avila October 24, 2012 at 9:30 am

      AHHH! I love tocino!!!! THis one’s a must try!!!

    Reply
    1. TJ de Luna October 24, 2012 at 11:19 am

      Kuya Erwan where’s the video po?

    Reply
      1. Erwan October 31, 2012 at 7:58 am

        its there na

      Reply
    1. Derek October 24, 2012 at 11:19 am

      Kuya Erwan, I remember suggesting tocino on your Pig Out Day 1 and thanks for coming up with this recipe. Tocino will always have a special place in my heart and tummy! ^_^

    Reply
    1. grace October 24, 2012 at 8:39 pm

      That looks Delish. Yum Yum!

      Have you been to Australia. Have you heard of Vegemite spread?
      It’s a bread spread that Aussie love so much. You should have an experiment and make something special out of it! ( it’s difficult though tsk tsk….) Some famous chef here created a spaghetti /pasta with gemite sauce here! yay :-p

    Reply
      1. Erwan October 31, 2012 at 7:56 am

        i hate vegemite haha

      Reply
    1. kristina October 25, 2012 at 4:19 am

      Hey, Erwanny!!

      Recipe for Creme Puffs, please!!!!!!!!!
      Or make a Croquembouche!

      Thanks!!!

    Reply
      1. Erwan October 31, 2012 at 7:54 am

        thats too hard haha

      Reply
    1. Anastacia Lourdes October 25, 2012 at 12:12 pm

      Simple and indulgent! Another meal to add on to my list. Thank u for great food recipes.

    Reply
      1. Erwan October 31, 2012 at 7:50 am

        thanks

      Reply
    1. nina magbanua October 25, 2012 at 5:46 pm

      another recipe to enjoy! will try this as soon as possible.. good job! :)

    Reply
      1. Erwan October 31, 2012 at 8:11 am

        thanks nina!

      Reply
    1. joey @ 80 Breakfasts October 26, 2012 at 8:45 am

      My kind of pig out dish! Pork belly is one of my favorite cuts of pork and I love tocino :) It looks absolutely gorgeous!

    Reply
      1. Erwan October 31, 2012 at 8:06 am

        thanks joey, its deadly!

      Reply
    1. Cici October 29, 2012 at 12:49 am

      Further ado you mean?! Thanks for the post though!

    Reply
      1. Erwan October 31, 2012 at 8:17 am

        made the correction ;p

      Reply
    1. Percy Santos October 31, 2012 at 1:28 pm

      It looks so simple and tasty and Im so glad you made the video shorter straight to the cooking. Keep up the good work! Tres bien.

    Reply
      1. Erwan October 31, 2012 at 1:42 pm

        It is thanks. But there will still be a intro on the next ones, I have to establish myself too, especially for new blog readers :) sorry that’s just how it is haha. I’ve been using a different computer that’s why it didn’t have an intro

      Reply
    1. @FakeJakeShakes November 1, 2012 at 2:58 am

      Ooh.. This may be a great reward for myself after I get myself into a liquid (or at least, no meat/rice/bread) diet during the holidays.

      Btw, can I put some red wine in the marinade? Will it badly affect the taste? I heard wine can make meat really tender.

    Reply
      1. Erwan November 20, 2012 at 3:18 am

        ya i dont think that would work here

      Reply
        1. @FakeJakeShakes November 20, 2012 at 3:31 am

          Au contraire, it was good. :) My friends liked it. Beautiful humongous chunk of pork belly. haha

        Reply
    1. kathleen November 2, 2012 at 6:28 am

      Hi Erwan, Will try this for my kids. They will surely love this for their baon in school. Merci :)

    Reply
      1. Erwan November 20, 2012 at 3:13 am

        how did it go kathleen?

      Reply
    1. CHris November 2, 2012 at 6:46 am

      Hey Bro! Thanks for this yummy dish! I am tocino lover but i have to be in moderation due to the additives…. this homemade one is perfect for my weekend cheat day!

    Reply
      1. Erwan November 20, 2012 at 3:11 am

        go for it

      Reply
    1. Dhanna November 3, 2012 at 5:40 am

      very simple….and i’m sure it’s yummy! thanks for the this recipe Erwan!

    Reply
      1. Erwan November 20, 2012 at 3:00 am

        it is, give it a go

      Reply
    1. maria bello November 12, 2012 at 1:19 am

      i’ve been craving tocino but i never have time to go to the filipino store. thank you for this recipe!

    Reply
      1. Erwan November 20, 2012 at 3:14 am

        your welcome!

      Reply
    1. Helen Padua November 14, 2012 at 11:26 pm

      Can you substitute chicken? This looks so easy and simple to make. Thanks for all your hard work.

    Reply
      1. Erwan November 20, 2012 at 3:25 am

        maybe? except cooking times will change

      Reply
    1. tbymrtn November 16, 2012 at 7:34 am

      Love the knife. Could you tell me more about it?

    Reply
      1. Erwan November 20, 2012 at 3:29 am

        its from japan

      Reply
    1. julia May 28, 2013 at 5:30 am

      i’m not a fan of tocino or any kind of processed meat because of the preservatives that come with it…but man…i love this one! i’m just curious to give it a try so i made one. it’s yummy! the recipe is so easy to follow..thanks! more easy recipe please… :D

    Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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