Tocino or tosino is a cured meat product popular in former Spanish colonial possessions, including Cuba, Puerto Rico and the Philippines. The Spanish word tocino de panceta roughly translates to “pork belly.”

In Caribbean countries such as Puerto Rico and Cuba, tocino refers to the fat and skin cut from the back, not the belly; this fat is neither cured nor smoked. It is usually fried until very crunchy and added to recipes, much like lardons in French cuisine.

Tocino Recipe

Ingredients:

1 kilo port/beef, lean
2 tbsp. salt
1/4 tsp. prague powder
1/2 tsp. garlic powder
5 tbsp. sugar
1 tbsp. rhum or gin or any white wine
vetsin (optional)

Kitchen tools Needed/Utensils:
Kitchen knife, mixing bowl, chopping board

Procedure:
1. Wash and slice (1/4 inch thick) pork/beef without removing the skin.
2. In a bowl, mix salt, sugar, prague powder, wine and garlic powder. Rub meat on both sides.
3. Add the rest of the ingredients to the slices and mix for even distribution.
4. Pile the slices in a bowl and cover. Keep at room temperature for 24 hours or in the refrigerator for 3 days to cure.
5. Pack in polythylene bags, seal. (Shelf life in a refrigerator is five months)