Comments on: Baboy Ramo Tocino a la Marketman

By: Lilibeth

Lilibeth — Thu, 17 Jun 2010 20:00:31 +0000

Thanks Marketman. I have been doing my own tocino since I found your recipe in the archive and I like it very much because it’s healthy – no saltpeter, and I also use boneless skinless chicken meat. Now, I don’t have to buy those fat laden tocinos with saltpeter in the grocery. Your tocino recipe is also very delicious!

By: EbbaBlue

EbbaBlue — Thu, 17 Jun 2010 04:08:00 +0000

As for the egg – I also loved my “Ã¿olks”covered but still soft inside; instead of pouring hot oil on top of it, when its almost cooked, I covered the panfor 4 seconds (better with clear lid). I get the same kind of results just like the one in the picture.

By: farida

farida — Wed, 16 Jun 2010 19:19:31 +0000

is it that easy to make a tocino? Now I don’t have to buy it from the oriental store. @Ging and Mimi…yes, I have mastered on how to do an overeasy egg. I spray the pan with Pam and add a little oil then fry until the white is cooked then add 1/4 cup water and cover it. Wait til it is done the way you want. It is easy to take it off the pan as the water steamed it. Use a glass cover so you do not have to keep taking off the cover to check it.

By: Marketman

Marketman — Wed, 16 Jun 2010 17:05:47 +0000

ziggy, yes, a bit gamey but not overpoweringly so. It’s not as soft as the supermarket versions, which are unnaturally softened with either baking soda or other tenderizers almost to the point of breaking down the meat completely…

By: ziggy

ziggy — Tue, 15 Jun 2010 03:35:53 +0000

Does this taste like the usual (butter-y) pork though? Is it a bit gamey? :)

By: Clarissa

Clarissa — Tue, 15 Jun 2010 00:37:31 +0000

speaking of gamey meat, my mom adores tapang kalabang (but it oddly tastes like tocino since it is sweetish. I guess preparation would be the same thing? :) off to find carabao meat :D

By: zena

zena — Mon, 14 Jun 2010 23:20:13 +0000

This sounds like how we do our tapa. Rock salt, sugar, lotsa pepper. And yes, to get an egg like that, you have to have enough oil to be able to flick it on top of the egg with the syense. Not the healthiest way but leaves with no raw egg whites and a nice runny yolk. =) I also break the whites so it spreads and i get “more” egg that way.

By: benjie

benjie — Mon, 14 Jun 2010 21:24:22 +0000

must try this baboy ramo dish!

By: Marketman

Marketman — Mon, 14 Jun 2010 20:09:46 +0000

Oh, as for texture, this one was a bit chewier and less “SOFT” if you are comparing this to grocery tocino. Many grocery tocinos use meat tenderizers, almost to the extreme, and you get this bizarre almost gel-like consistency to the meat before it is cooked. Here we just pounded the meat silly. :)

By: Marketman

Marketman — Mon, 14 Jun 2010 20:06:44 +0000

Hi everyone, my apologies for intermittent comments, we are traveling at the moment. And yes, there will be more typographical and spelling errors as I rushed to write dozens of posts to keep everyone amused while we are away (I don’t write posts on holiday) so please excuse the more blatant errors. As for paprika, there are several kinds, I used what is known as the sweet or not spicy paprika. Yes, supermarket paprika will work fine. It adds a bit of flavor and color without artificial coloring… As for the egg, you will all laugh, but I personally CANNOT FRY an egg properly for the life of me. The cook does a nice job and she carefully flicks hot oil onto the top of the egg while the bottom is cooking…