Tocino (Version 6)
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 1/2 tablespoons kosher salt
- 1 tablespoon powdered beets
- 1 tablespoon anisette
- 3/4 teaspoon pink salt (aka InstaCure, Prague Powder)
- 4 lbs pork shoulder (cut into 1/4-inch slices) or 4 lbs boston butt (cut into 1/4-inch slices)
- In a food processor, mix together all the ingredients except the pork. The mixture should be evenly mixed without lumps.
- Massage the pork slices with the mixture made in the food processor. Ensure all pieces are evenly coated.
- Cover and let cure in refrigerator for 3 days. After 3 days its ready to cook. If you wish, it is now freezable at this point.
- To cook: In a large skillet, add the pork with 1/4 cup of water and 3 tablespoons of oil.
- Cook on medium high heat until all water evaporates and all that is left is the oil.
- Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.
brown sugar, white sugar, kosher salt, powdered beets, anisette, pink salt, pork shoulder
Taken from www.food.com/recipe/tocino-version-6-502372 (may not work)