[k-list] Re: Recipe queng Tocino (Burong Babi)

[Jojo Malig]

Luid kabalen,

Oyni ing malwat yu nang anyaran a recipe queng tocino. Itang queng cambing,
ipadala que siguro next week na.

Ytamu,
Jojo (TAKYO)

Recipe queng Tocino (Burong Babi)

BURONG BABI (Tucino)

Ingredients:
1 skinless pork shoulder or butt roast (5 to 6 lb. average)
6 tbps. salt
1/2 cup white sugar
1 tsp. red food coloring (optional)

Debone pork roast and slice meat into 1/4 inch thick and 2X3 inches pieces.
(Tocino is mainly pork meat with fat in it and Burong Babi is mainly the
pork rind or skin with some meat and fat attached to it)
Combine salt and sugar mix with the sliced pork meat thoroughly. Add
red food coloring if preferred.
Keep the seasoned meat in a plastic container covered with a plastic
sheet for at least a week at room temperature to cure meat. After a week the
seasoned meat should be cured and will have a bit of a sweet and sour taste
and should be kept in the refrigerator.
Cook the tocino by pan-frying or broiling in the oven or the barbecue.

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[Yvonne Reyes]

Luid misterkuk:

nucarin ia yng salitri?

yvonne

++++

Jojo Malig wrote:
>
> Luid kabalen,
>
> Oyni ing malwat yu nang anyaran a recipe queng tocino. Itang queng cambing,
> ipadala que siguro next week na.
>
> Ytamu,
> Jojo (TAKYO)
>
> Recipe queng Tocino (Burong Babi)
>
> BURONG BABI (Tucino)
>
> Ingredients:
> 1 skinless pork shoulder or butt roast (5 to 6 lb. average)
> 6 tbps. salt
> 1/2 cup white sugar
> 1 tsp. red food coloring (optional)
>
> Debone pork roast and slice meat into 1/4 inch thick and 2X3 inches pieces.
> (Tocino is mainly pork meat with fat in it and Burong Babi is mainly the
> pork rind or skin with some meat and fat attached to it)
> Combine salt and sugar mix with the sliced pork meat thoroughly. Add
> red food coloring if preferred.
> Keep the seasoned meat in a plastic container covered with a plastic
> sheet for at least a week at room temperature to cure meat. After a week the
> seasoned meat should be cured and will have a bit of a sweet and sour taste
> and should be kept in the refrigerator.
> Cook the tocino by pan-frying or broiling in the oven or the barbecue.
>

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