Tocino isbacon in Spanish,[1] typically made from thepork belly and often formed into cubes in Spain. InCaribbean countries, such asPuerto Rico andCuba,tocino is made frompork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the waylardons are used inFrench cuisine. In thePhilippines, tocino refers tosweetened andcured pork belly.[2]
In Spain, as in Venezuela (where bacon is "tocineta"), the wordtocino refers to the layer of fat under a pig's skin. It is almost pure fat, and is often salted and cut into cubes. It is consumed as part of traditional recipes such ascocido.[3]
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In makingtocino in the Philippines, the pork belly meat is first sliced into thin strips.Anise wine,annatto,water,sugar, andsalt are combined in a container, and the meat strips are sprinkled with the mixture and stacked in a container, which is covered and refrigerated for three days to cure.[4] In an alternate recipe, the meat strips are marinated with salt, sugar, andsalitre (saltpetre), andpineapple juice may be added for a slightly tart flavor.[citation needed]
Tocino is traditionally boiled in water (just enough to cover the meat), fried in oil, or cooked over medium heat until the fat is rendered. TheKapampangans (kapampangan:Pindang) who maketocino by simmering it for four to six hours in order to achieve thickness and softness in the meat, then leave it overnight at room temperature before serving it asburong baboy (fermented pork).[citation needed]
Tocino is often served as the popular breakfast or lunchtime combination calledtosilog, which name is aportmanteau oftocino,sinangág (garlicrice) anditlóg (egg, which is cooked eithersunny-side up orscrambled).[5]
Tocino is cut into small squares and fried until crunchy and added to recipes likemofongo andarroz blanco con tocino, "white rice and tocino". In Cuba, it can be added to soft bread.[citation needed]
InNicaragua, tocino is prepared in a few ways. The most common is when it is marinated inachiote,naranja agria, and vinegar and then added to theNacatamal. It cooks inside of the nacatamal via vapor.[6]
TheHormel Foods Corporation makes a Filipino tocino-flavored version of theirSPAM product for sale in supermarkets.[7]
