Doesn’t the picture say it all? Excellent tocino made from native pork/domesticated boar with just four ingredients: salt, sugar, paprika and black pepper.
My post with recipe for pork tocino published nearly 5 years ago is the single most popular post out of nearly 2,600 on marketmanila.com. It has been visited at least 40,000 times, and I can only imagine the number of people who tried to make their own tocino as a result. The recipe I posted then was incredibly simple, and didn’t make use of saltpeter or salitre that is commonly added to commercially produced tocino.
For just under a kilo of sliced meat, I added about 2 tablespoons or so of sea salt (not iodized table salt) with large granules, and roughly 4 tablespoons of sugar. About 1-2 teaspoons of sweet paprika and lots of freshly ground black pepper. Let this “cure” in the fridge for about two days before frying this up in some oil. Alternatively, you might try and grill the tocino instead for a less fatty version of the all-time favorite. Serve with rice, a fried egg and lots of spicy vinegar. The flavor of the baboy ramo was distinctive but not overpowering. The color of the fried tocino was incredibly appetizing, yet no artificial colors or saltpeter was used. Delicious and something even a non-cook can do well. YUM. :)