TOCINO
Ingredients:
Dough:
1 1/2 cups lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons pork lard filling (see below)
Filling:
2 tablespoons lard
6 cloves garlic
1 kilo pork shoulder (kasim), cut into large chunks
2 medium-sized onions, sliced
4 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons seafood sauce, or 1 teaspoon oyster sauce
Cooking Procedure:
DOUGH:
Into lukewarm water place 2 tablespoons sugar and yeast, and let stand for 10 minutes. Mix flour, baking powder, remaining sugar and lard. Add this mixture to the yeast mixture. Knead until smooth. Let rise for 2 hours. Divide dough into 24 to 32 small balls. Arrange balls on the table and fill each with a tablespoon of filling. Place each filled sio pao on a 2 inch square of wax paper. Let stand for 1/2 hour. Arrange sio pao in a steamer lined with cheesecloth or towel. Steam for 15 minutes.
FILLING: Heat lard in a pan and sauté garlic. Add pork and brown lightly. Add all the remaining ingredients and cook until tender. Remove pork and dice it into 1/2 inch cubes. Return pork to mixture. Add seafood sauce, or oyster sauce, and use filling as above.
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Tocino (Cured Pork)
Ingredients:
2 lbs. pork chops or pork
2 tbsp. anise wine or red loin with fat, sliced into 1/4 -inch-thick strips
2 tbsp. annatto water
2 tbsp. salt cooking oil
4 tbsp. sugar
1/8 tsp saltpeter (sold in Oriental food stores)
Cooking Procedure:
In a shallow pan, combine all the ingredients except the pork. Sprinkle each piece of pork with the mixture, making sure distribution is even. In a bowl, pile the pork pieces one on top of the other. Cover and keep refrigerated for 3 days to cure. To cook, put a little water in a skillet and add the pork pieces. Fry the pork until done.
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This one is more like the Puertorican version:
Cured Pork (Tocino)
Servings 4
2 pounds pork chops or pork loin with fat, sliced into 1/4-inch-thick strips
2 tablespoons salt
4 tablespoons sugar
1/8 teaspoon saltpeter (sold in Oriental food stores)
2 tablespoons anise wine or red wine
2 tablespoons anatto water
cooking oil
In a shallow pan, combine all the ingredients except the pork. Sprinkle each piece of pork with the mixture, making sure distributions is even. In a bowl, pile the pork pieces one on top of the other. Cover and keep refrigerated for 3 days to cure. To cook, put a little water in a skillet and add the pork pieces. Fry the pork until done.
