Tocino (Version 4)

• 1 lb pork butt (sliced thinly into 1/4-inch thick strips)
• 13 cup sugar
• 1 tablespoon salt
• 34 teaspoon red beet, powder
• 1 tablespoon vegetable oil

1. Combine sugar, salt and red beet powder in a small bowl.
2. Liberally rub the pork with the curing mixture and place in a container or zip top bag large enough to hold everything together.
3. Add whatever is left of the sugar, salt, and red beet powder and refrigerate for two days.
4. After the second day, the cured pork can be either pan-fried or grilled.
5. When pan-frying, heat the oil in a large pan over medium-to-high heat.
6. Pan-fry the pork slices for two to three minutes on each side, until cooked through and browned.
7. Transfer to a plate and continue frying the remaining pork slices.
8. When grilling, grill the pork slices for two to three minutes on each side, until nicely charred.

pork butt, sugar, salt, red beet, vegetable oil

Taken from www.food.com/recipe/tocino-version-4-502370 (may not work)