Filipino breakfast made up of fried rice (sinangang), sunny side up eggs (itlog), and meat of choice such as beef tapa (tapsilog), longganisa (longsilog) and pork tocino (tosilog).
I know “chicken tocino” can be rather confusing for those who are not familiar with the Filipino food culture as “tocino” technically means pork or more specifically, the belly part of the pig. In the Philippines, the word tocino has been deeply associated with the process of preserving meat in sugar, salt and spices that it also encompasses any type of meat cured in this type of marinade. So, here ends our short lesson in tocino terminology. On to delicious mornings ahead.
Chicken TocinoIngredients
- 2 pounds chicken thigh meat, boneless and skinless
- 1 cup pineapple juice
- 1/4 cup banana ketchup
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1/2 cup sugar
- 2 tablespoons oil
- water
Instructions
- In a bowl, combine chicken, sugar, salt, garlic, pineapple juice and ketchup. Massage meat with curing mixture until well-distributed and evenly colored. Store in a covered container or ziplock bag and refrigerate overnight to cure.
- In a pan over medium heat, add chicken including marinade and enough water to cover. Bring to a boil. Lower heat, cover and simmer until meat is tender and cooked through, adding more water in 1/2 cup increments as needed. When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes. Serve hot.
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