Tocino is bacon in Spanish. Typically made from pork belly and often formed into cubes in Spain, it is prepared as part of the traditional set of recipes called Cocido (meaning boiled or to boil). This is because tocino is traditionally boiled in water and then cooked over medium heat until the meat is browned and caramelized. Spicy Carob Tocino follows the tasty notes of this delicacy but with a twist. It’s healthier and only uses natural ingredients. This tocino recipe has no refined sugar and does not require anise, annatto powder, and saltpeter.
Nowadays, the word tocino refers to cured pork meat and is popular in countries that were colonized by Spain. It’s so easy to make. Simply gather the ingredients, add them to a large bowl, mix thoroughly and let everything marinate overnight. Think sweet and salty with some tangy notes. And yet, it is difficult to find a version that is not cloyingly sweet and filled with headache-inducing preservatives. Our Spicy Carob Tocino Recipe explores the possibility of enjoying this dish guilt-free, specifically having succulent pieces of pork, bursting with flavor sans the harmful and unnatural look of nitrates and citric acid.
Spicy Carob Tocino Recipe Details
Our marinade offers us the ability to achieve the classic and tender tocino signature taste but it also allows us to lean on natural ingredients. When we say no refined sugar, we mean business.
- Tender and Juicy Cuts. We recommend using Pork Shoulder (or Pork Butt) to achieve that lean and fatty meat balance.
- All-Natural Sweeteners. The amazing trio of freshly-squeezed pineapple juice, carob syrup and real maple syrup introduces the wholesome level of sweetness that this tocino recipe needs.
- Salt and Spice. Soy sauce, finely-grated fresh ginger, and black pepper to counter the sweet side.
- Natural Coloring Ingredient. Tocino is known for its slightly reddish-brown hue but traditional preparation calls for unhealthy nitrates or annatto powder, which doesn’t really sound exciting. Feel free to skip this part as it is mainly for aesthetic. But if you want the full tocino experience, this is where paprika comes in! Aside from its subtle peppery taste, it also acts as colorant.
If you’re not a fan of pork, you may use chicken thighs. Cut the pieces in 1/4 inch even slices to make sure the meat marinates evenly. Pineapple juice is a welcome change due to its sweetness and acidity. Moreover, it is also works as meat tenderizer.
How To Cook Tocino
- STOVETOP. Place the tocino in a frying pan, add 1/2 cup of water and cover. Let it simmer until meat is tender. You may or may not add oil (it is a matter of preference) but once the liquid is mostly absorbed, stir regularly until lightly browned and caramelized.
- OVEN. To bake tocino, arrange the marinated meat in a single layer on a foil-lined baking sheet. Bake, uncovered, at 350F for 30-40 minutes or until browned. For best results, halfway through cooking, turn the meat pieces. Loosely tent with foil if over-browning before the meat is fully cooked.
- GRILL. If you have a tabletop grill or if you’d prefer to cook the meat over hot coals, you may do so. Grill the meat pieces for approximately 5-7 minutes or until cooked through and nicely charred.
Developed for Australian Carobs by Stivi Wonders, this is best served on a bed of steamed rice with Atsara, thin cucumber slices, and sometimes with fried egg. In some countries, this is consumed as a breakfast staple. Enjoy!
RECIPE: Spicy Carob Tocino
Ingredients
- 1 lb pork
- 1/4 cup pineapple juice, freshly-squeezed*
- 2 tbsps The Australian Carob Co. Carob Syrup
- 2 tbsps pure maple sugar
- 3 tbsps shallots, finely chopped
- 2 tbsps rice vinegar
- 1 tbsp soy sauce
- 1 1/2 tsp brown rice flour
- 1 tsp salt
- 1/2 tbsp black pepper
- 1 tsp paprika
- 1 tsp ginger, freshly-grated or finely chopped
Instructions
- In a large bowl, add the pork, followed by all the other ingredients and using a large spatula, mix well.
- Marinate in the refrigerator for 24 hours. Freeze if not cooking the Tocino immediately immediately.
HOW TO COOK TOCINO
- STOVETOP. Place the tocino in a frying pan, add 1/2 cup of water and cover. Let it simmer until meat is tender. You may or may not add oil (it is a matter of preference) but once the liquid is mostly absorbed, stir regularly until lightly browned and caramelized.
- OVEN. To bake tocino, arrange the marinated meat in a single layer on a foil-lined baking sheet. Bake, uncovered, at 350F for 30-40 minutes or until browned. For best results, halfway through cooking, turn the meat pieces. Loosely tent with foil if over-browning before the meat is fully cooked.
- GRILL. If you have a tabletop grill or if you'd prefer to cook the meat over hot coals, you may do so. Grill the meat pieces for approximately 5-7 minutes or until cooked through and nicely charred.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.
