This food guide are some of the favorite food you will find in a Filipino table.Tocino is synonymous with bacon in Spanish made from the pork belly. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and neither cured nor smoked, just fried until very crunchy and added to recipes, much like lardons in French cuisine. While, longanisa is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Below are video guides how to prepare these cuisines.
How to make Tocino
Ingredients and Weight
Shoulder 1.0 kg
Salt 20 g
Sugar 80 g
Prague powder 4 g
MSG 4 g
Black Pepper 4 g
Phosphate 3 g
Water 100 ml
Procedure:
1. Slice the meat across the grain.
2. Dissolve all the ingredients.
3. Mix in the sliced meat thoroughly.
4. Cure in the chiller for 24 hours.
5. Package.
Sausages
How to make Skinless/Fresh Sausage
Ingredients and Weight:
Pork lean trim 600 g
Pork fat 400 g
Salt 18 g
Sugar 90 g
Prague powder 4 g
MSG 4 g
Black Pepper 4 g
Phosphate 3 g
Water 50 ml
Garlic 10 g
Corn starch 10 g
Pineapple Juice 30 ml
Vinegar 10 ml
Anisado Wine 10 ml
How to make Smoked Sausage
Ingredients and Weight:
Pork lean trim 600
Pork fat 400 g
Salt 18 g
Sugar 30 g
Prague powder 4 g
MSG 4 g
Black Pepper 4 g
Phosphate 3 g
Water 50 ml
Garlic 10 g
Corn starch 10 g
Skimmed Milk 5 g
Pineapple Juice 10 ml
Vinegar 10 ml
Anisado Wine 20 ml
Procedure:
1. Grind lean and fat, mix thoroughly.
2. Dissolve all ingredients for each type of sausage per kg meat.
3. Mix ingredients with meat.
4. Cure for 24 hours.
5. Stuff and link
6. Smoked sausage and native sausage are smoked for 3 hours.
7. Chill the smoked sausages.
8. Package and store in the freezer.
Source: www.da.gov.ph, photo from www.espisfoods.com
