Thank you so much sis for sharing your pork tocino creation with us. It goes with sinangag (Filpino garlic fried rice) and itlog (egg) cooked the sunny-side up way
#quiche with #leftOver #tocino #bonapettit🍴. You can serve it with fried rice and fried eggs. Warm a pan in a medium high heat, laid out the tocino strips, put the juice in it too
 Tocino in the Philippines is cured pork or chicken slices and it literally spells a quintessential Pinoy breakfast (together with longganisa, beef tapa, danggit)
(beef espetada, pork tocino, chicken stay on a stick – cucumber, naan, tzatziki, and chimichurri). But it’s not all fancy, fruity, totally awesome concoctions – they’ve got you covered with the classic Old Fashioned, Manhattan, Daiquiri, and Mojito to name a few
Tocino is basically sweet cured pork, with similar ways of preparation to that of ham and bacon, although beef and chicken can often be used as alternatives
Then an email exchange with the Karen, our Kapampangan-cuisine expert food blogger, cleared the haze of mystery - it had something to do with fermentation
After frying serve it with rice. 1 cup pineapplejuice. 1 tablespoons calamansi or lemon Juice. Slice the pork and marinate with all the ingredients, overnight or at east 4 hours. 1 cup pineapplejuice. 1 tablespoons calamansi or lemon Juice
