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