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Pork


## What's Cooking: The Magic of Miso Pork and Aubergine Stir Fry

We're diving headfirst into a delightful fusion of flavors today, featuring the quintessentially Japanese Miso Pork and Aubergine Stir Fry. This humble yet satisfying dish brings together tender pork, earthy aubergine, and a deeply flavored miso sauce.

## A Quick Peek at the Ingredients

To whip up this dish, you will need:

### For the stir fry:

- 2 Japanese or Chinese aubergines (500g)
- 1 Tokyo negi (naga negi; long green onion) (80g)
- 1 bunch green onion (for garnish) (15g)
- 1 clove of garlic (3g)
- 1 knob of ginger (4g)
- 1 Tbsp of neutral oil
- ¼ lb (113g) of thinly sliced pork

### For the sauce:

2 Tbsp of miso
1-2 tsp of sugar
1 Tbsp of mirin
1 Tbsp of sake
1 Tbsp of soy sauce
2 Tbsp of water (more if necessary)

## How to Spice Things Up

If you have a penchant for heat, consider introducing a few teaspoons of Doubanjiang (chili bean paste) to the mix. Or, if you like a subtle kick, sprinkling in some ichimi togarashi (Japanese chili pepper) or shichimi togarashi (Japanese seven spice) can make all the difference.

## A Touch of Comfort on Your Plate

Despite its unassuming appearance, this stir-fry dish can pack a punch of flavors and a satisfying feeling of homely comfort. It's perfect when served over steamed rice, making for a superbly easy weeknight meal for busy moms, singles, and students. You can complement it with a bowl of miso soup and a simple green vegetable dish like Spinach Gomaae for a complete meal.

## Let's Get Cooking

1. Assemble all your ingredients.
2. In a small bowl, mix together the miso, sugar, mirin, and sake until the miso is fully dissolved.
3. Add in the soy sauce and water. Mix well and set aside.
4. Cut the aubergines into bite-sized pieces and soak in water to prevent discoloration.
5. Diagonally slice the white part of the negi and the green onion. Keep the green parts for garnish.
6. Thinly slice the garlic clove and ginger.
7. In a frying pan over medium heat, add the oil. Cook the garlic and ginger until fragrant.
8. Add in the white part of the negi and the pork. Stir fry until the pork is almost cooked through.
9. Add the aubergine and continue to stir fry until it becomes slightly tender.
10. Pour in the sauce and reduce to medium-low heat.
11. Cook covered for 5 minutes. If necessary, add an extra Tbsp of water.
12. Once the aubergine is tender, switch off the heat and serve the stir fry over steamed rice. Garnish with sliced green onion on top.

## Switching Things Up: Ingredient Substitutes

For our vegetarian or vegan friends, fret not! This dish can easily be modified. Instead of meat, opt for tofu or deep-fried tofu varieties such as Aburaage or Atsuage. More aubergine or other vegetables like zucchini can also be added. Be mindful, though, that cooking times and flavor profiles may slightly vary.

## A Deeper Look at Nutrition

Each serving of Miso Pork and Aubergine Stir Fry has:

- Calories: 259
- Fat: 11g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 36mg
- Sodium: 816mg
- Potassium: 845mg
- Carbohydrates: 22g
- Fiber: 8g
- Sugar: 12g
- Protein: 17g

Please note that these nutritional values are based on a 2000 calorie diet.

## Final Tips and Tricks for the Perfect Stir Fry

- Remember, cooking is all about balance. While the recipe calls for specific amounts, don't be afraid to adjust the seasonings to suit your palate.
- It's vital to cut the aubergines into bite-sized pieces. This not only ensures even cooking but also makes eating much more enjoyable.

## What to Serve with Miso Pork and Aubergine Stir Fry

This stir fry pairs wonderfully with a bowl of steamed rice. For a complete Japanese meal experience, a side of miso soup and a simple vegetable dish such as Spinach Gomaae would be perfect.

## FAQs

### What is Miso?

Miso is a traditional Japanese seasoning made from fermented soybeans. It comes in various types and flavors, including red and white miso.

### Is this dish suitable for vegetarians?

Yes, the Miso Pork and Aubergine Stir Fry can be made vegetarian-friendly by substituting pork with tofu or more vegetables.

### Can I use other types of aubergine for this dish?

Absolutely! Feel free to use the type of aubergine that's available to you.

### Is it necessary to use Tokyo negi?

While Tokyo negi adds a distinct flavor to the dish, it can be replaced with regular green onions if not readily available.

### Can I make this dish spicier?

Definitely. Add more Doubanjiang, ichimi togarashi, or shichimi togarashi to suit your heat preference.

### Can I omit sake from the recipe?

Yes, although sake adds a unique flavor and helps tenderize the pork. If you wish to omit it, just add an equal amount of water.

### What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator. It can be enjoyed for up to 2-3 days.

## The Stir Fry Saga Wraps Up

In the end, the Miso Pork and Aubergine Stir Fry is a testament to the simplicity and flavor potential of Japanese cuisine. It's proof that comfort food, even when drenched in tradition, can adapt to the modern hustle and bustle, providing a satisfying, easy-to-prepare meal at the end of a long day. Go ahead, give it a whirl and savor the magic on your plate!


Let's make Miso Pork and Aubergine Stir Fry. It's the perfect blend of umami, pork and soft aubergine, a perfect meal for the week.

Miso Pork and Aubergine Stir Fry


## Filipino Pork Tapa: What's the Dish?

Ah, Filipino Pork Tapa, a mouthwatering delicacy that's as simple as it is versatile, as comforting as it is appetizing. Tapa refers to cured or marinated meat in Filipino cuisine, a method dating back centuries and shaped by various cultural influences.

Our focus is on the succulent pork tapa, a dish that makes mornings something to look forward to in the Philippines. The beauty of this dish lies in the delicate interplay of sweet, sour, and savory flavors. Not forgetting the kick from the black pepper and the tang from the lemon juice.

## Ingredients: Your Shopping List

Don't fret! Every ingredient for this recipe is readily available, so let's jump right in:

- 500 grams of pork shoulder, sliced into thin strips
- 1 tablespoon of minced garlic
- 2 tablespoons of soy sauce
- 2 tablespoons of dark soy sauce
- 1 tablespoon of vinegar
- 1/2 teaspoon of black pepper
- Juice of half a lemon (around 1 tbsp)

## A Substitute Here and There

Can't find dark soy sauce? Regular soy sauce coupled with a bit of molasses can come to the rescue!

## The Making of Filipino Pork Tapa

1. Start by combining the pork shoulder strips, minced garlic, both soy sauces, vinegar, black pepper, and lemon juice in a bowl.
2. Ensure the meat is well coated, marinate it for at least 4 hours, or better yet, overnight to let the flavors seep in.
3. In a frying pan, sauté some red onions until tender, add the marinated pork, and fry it up!
4. Remember to reduce the sauce until it thickens, enhancing the flavor profile.

## Timings? We've Got You Covered

Preparation time: 10 minutes
Marination time: 4 hours (minimum) to overnight
Cooking time: 20 minutes

## Nutritional Value: The Breakdown

This recipe serves four, and each serving is approximately 250 grams. Here's what you get per serving:

- Carbohydrates: 4 grams
- Fat: 22 grams
- Protein: 40 grams
- Sodium: 1010 milligrams
- Cholesterol: 90 milligrams

## Pairing Your Pork Tapa

This scrumptious Filipino Pork Tapa pairs well with garlic rice and a fried egg, popularly known as Tapsilog. It's a classic Filipino breakfast that'll make you leap out of bed every morning!

## Adding Some Zing to Your Tapa

Want to elevate your pork tapa even further? Marinate it for up to two days for a deeper flavor. Don't forget to fry it until it's caramelized, for that irresistible crunchy edge.

## Frequently Asked Questions

### Can I use other parts of pork for Tapa?

Sure, you can. Pork belly or pork loin can make excellent substitutes. Just remember to slice them thin!

### Can I make Pork Tapa without lemon?

Yes, but the lemon adds a tanginess that balances the sweetness of the soy sauce. If unavailable, you can use calamansi juice or vinegar as a substitute.

### Is Filipino Pork Tapa gluten-free?

The main culprit for gluten in this recipe is soy sauce. Opt for a gluten-free soy sauce, and you'll have a gluten-free Pork Tapa!

### How long can I store the marinated Pork Tapa?

In the refrigerator, marinated Pork Tapa can last up to two days. If you're planning for a longer period, consider freezing it, which can extend its life up to a month.

### What if I don't have dark soy sauce?

No worries! Combine regular soy sauce with a little bit of molasses or brown sugar, and you'll get a close substitute.


Satisfy your cravings for a Filipino breakfast with this Pork Tapa recipe. Delicious marinated pork shoulder strips that bring an explosion of flavors!

Filipino Pork Tapa


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## A Brief History of Carbonara

Carbonara is believed to have originated in Rome, and its name likely comes from "carbonaro," the Italian word for charcoal burner. This dish has evolved over time, but its traditional recipe still holds strong, with a few minor adjustments.

## Ingredients

- 500 grams pasta of your choice (we recommend fettuccine)
- 200-300 grams guanciale, thinly sliced
- A drizzle of olive oil
- 8-10 egg yolks
- ¼-½ cup grated cheese (such as Pecorino Romano), plus additional as needed
- Salt and pepper, to taste
- Pasta water, as needed
- Chopped parsley or spring onion for garnish

## Step by Step: Cooking the Perfect Carbonara

### Prepare the Ingredients

Before diving into the actual cooking, it's essential to have everything prepped and ready to go. Chop your guanciale into thin slices, grate the cheese, and separate the egg yolks. This will make the process smoother and more enjoyable.

### Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package instructions. Remember to reserve some pasta water for later use.

### Sizzle That Guanciale

In a large pan, heat a drizzle of olive oil over medium heat. Add the guanciale slices and cook until crisp, about 10 minutes. Be sure not to burn them, or they'll turn bitter. Once done, transfer the crispy guanciale to a plate lined with paper towels to drain excess oil.

### Mix the Egg Yolks and Cheese

In a large bowl, combine the egg yolks and grated cheese. Whisk them together until smooth and creamy. You can also add a generous amount of black pepper for that classic Carbonara flavor.

### Combine Everything

Once the pasta is cooked, drain it and add it to the egg yolk mixture. Toss the pasta to coat it evenly, letting the heat from the noodles cook the egg yolks. If the sauce is too thick, add some pasta water to thin it out. Next, mix in the crispy guanciale.

### Serve and Enjoy

Divide the Carbonara among plates, sprinkle with chopped parsley or spring onions, and serve immediately. Don't forget to pair this rich dish with a glass of wine to cleanse your palate!

## Nutrition Information

Serving size: 250 grams
Servings: 4

Each serving contains:

- Calories: 580 kcal
- Carbohydrates: 60 g
- Protein: 28 g
- Fat: 26 g
- Saturated Fat: 10 g
- Cholesterol: 300 mg
- Sodium: 720 mg
- Fiber: 3 g

## Tips and Tricks for the Perfect Carbonara

- To ensure your pasta is cooked al dente, reduce the cooking time by 2 minutes from what's suggested on the package.
- If you can't find guanciale, pancetta or bacon can be used as a substitute, but keep in mind that the flavor might be slightly different.

- Avoid using cream in the sauce, as it isn't part of the traditional recipe. The egg yolks and cheese create a natural, creamy texture when combined with the pasta.
- To prevent the egg yolks from scrambling, make sure the pasta is hot but not too hot, and keep tossing the pasta continuously as you add it to the egg yolk mixture.
- For a vegetarian version of the dish, you can replace the guanciale with sautéed mushrooms or sun-dried tomatoes.
- You can also experiment with different types of pasta, such as spaghetti or linguine, but avoid using very small shapes like elbow macaroni, as they won't hold the sauce well.

Now that you have the recipe and some tips to create an authentic Chef RV Carbonara, it's time to get cooking! Enjoy the taste of Italy in your own kitchen and wow your guests with this delicious and traditional pasta dish. Buon appetito!


Discover the secret to creating a delectable, traditional Chef RV Carbonara with this easy-to-follow recipe. It's time to bring Italy to your dining table!

Chef RV's Carbonara


## What is Kung Pao Pork

Kung Pao pork is a spicy and flavorful dish that has its roots in the Sichuan province of China. It is a dish that is known for its intense heat, which comes from the use of Sichuan peppercorns and dried chili peppers. In this recipe, we will show you how to make Kung Pao pork that is both spicy and savory, with the perfect balance of flavors.

## History of Kung Pao Pork

Kung Pao pork is named after Ding Baozhen, a Qing Dynasty official who lived in the Sichuan province of China. The dish is believed to have originated in the Guizhou province, but it became popular in the Sichuan province during the Qing Dynasty. The dish is named after Ding Baozhen because he was known for his love of spicy food, and the dish was created in his honor.

## Ingredients for Kung Pao Pork

- 600g pork, cut into chunks
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- 1 tbsp Chinese cooking wine
- 1 tbsp cornflour
- 2 tbsp cooking oil
- 50g cashew nuts
- 1/2 tsp chilli flakes
- 1 red onion, quartered
- 2 cloves garlic, chopped
- 1 bell pepper, roughly cut
- 4 tbsp water
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp brown sugar

## How to Make Kung Pao Pork

1. Marinate the pork in soy sauce, black pepper, cooking wine, and cornflour for at least 30 minutes. This will let the flavors meld together, creating a rich and savory base.
2. In a wok, heat the cooking oil and fry the cashew nuts until golden. These will add crunch and nuttiness to the dish. Drain and set aside.
3. Using the same wok, fry the chilli flakes, onions, and garlic until fragrant. This trio will add a spicy kick to the dish.
4. Add the marinated pork and stir fry until the pork slightly cooks. Keep an eye on it, you don't want to overcook the pork!
5. Add the bell peppers, water, soy sauce, oyster sauce, and brown sugar. Stir until combined, coating the pork and veggies with the flavorsome sauce.
6. Cover and simmer for 2 minutes, or until the pork is cooked through.
7. Finally, add the cashew nuts and give it a good stir. Voila! Your Kung Pat Pork is ready to be devoured.

## Tips for Making Perfect Kung Pao Pork

- Be sure to cut the pork into small pieces to ensure that it cooks evenly.
- Use a wok or large skillet to stir-fry the ingredients quickly and evenly.
- Adjust the amount of chili flakes and Sichuan peppercorns to your liking. If you prefer a milder flavor, use fewer peppers and peppercorns.
- For an extra punch of flavor, marinate the pork for longer or even overnight.
- If you prefer a thicker sauce, dissolve some cornstarch in water and add it to the wok during the simmering step.
- Serve your Kung Pat Pork over a bed of steamed rice or noodles for a complete meal.

## Ingredient Substitutes: Making It Work

- Can't find Chinese cooking wine? Use dry sherry or sake as a substitute.
- No oyster sauce? Try using hoisin sauce or fish sauce instead.

## Nutritional Information: A Healthy Choice

This recipe makes 4 servings, with each serving weighing approximately 250 grams. Based on the ingredients provided, a serving of Kung Pat Pork contains approximately:

- 600 calories
- 45g protein
- 35g fat
- 20g carbohydrates

FAQs

### Can I use chicken instead of pork?

Absolutely! Feel free to substitute chicken for pork if you prefer.

### How spicy is this dish?

The spice level can be adjusted according to your preference. Use more or less chili flakes to suit your taste buds.

### Can I use peanuts instead of cashew nuts?

Yes, peanuts are a great alternative and will give a similar crunch and nutty flavor to the dish.

### Is it possible to make this dish vegetarian?

Certainly! Substitute tofu or a mix of your favorite veggies for the pork to make a vegetarian version.

### Can I make this dish ahead of time and reheat it later?

While it's best served fresh, you can make it ahead of time and reheat it over low heat before serving. However, you may want to add the cashews just before serving to retain their crunchiness.

### What other vegetables can I add to this dish?

Feel free to get creative! You can add broccoli, baby corn, snow peas, or any other veggies you love to enhance the flavors and textures of your Kung Pat Pork.


Kung Pao Pork recipe using marinated lean pork, cashews and bell peppers. This recipe is easy to prepare and perfect for a quick and satisfying meal.

Kung Pao Pork


## Ingredients

### Meatballs

- 500g ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small jicama, peeled and grated (about 150g)
- 1 carrot, grated (about 100g)
- 1/4 cup chopped cilantro
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil (for frying)

### Sauce

- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)

## Instructions

### Preparing the Meatballs

1. In a large mixing bowl, combine ground pork, onion, garlic, jicama, carrot, cilantro, oyster sauce, fish sauce, cornstarch, sugar, and black pepper. Mix until well combined.
2. Shape the mixture into 1.5-inch meatballs, placing them on a plate or tray as you go.

### Cooking the Meatballs

You can choose to fry or bake the meatballs.

To Fry:

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add meatballs to the skillet, cooking in batches if necessary to avoid overcrowding.
3. Cook meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Transfer cooked meatballs to a plate and set aside.

To Bake:

1. Place the meatballs in a baking tin lined with foil or parchment paper.
2. Bake in a pre-heated oven at 180C or 350F for around 15 minutes or until the meatballs are cooked through.

### Preparing the Sauce

1. In the same skillet used for the meatballs, heat 1 tablespoon of vegetable oil over medium heat.
2. Add minced garlic and cook until fragrant, about 30 seconds.
3. Stir in tomato sauce, chicken broth, fish sauce, sugar, and black pepper. Bring the sauce to a simmer.

### Combining the Meatballs and Sauce

1. Add the cooked meatballs to the simmering sauce.
2. Slowly pour in the cornstarch slurry, stirring continuously to thicken the sauce.
3. Simmer for an additional 5-7 minutes, or until the sauce has reached your desired consistency.

## Nutrition Information

For a serving size of 5 meatballs with sauce, the approximate nutritional values are as follows:

- Calories: 280 kcal
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 850mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 20g

Please note that these values may vary slightly based on the specific ingredients used and individual cooking techniques.

## Ingredient Substitutions

### Jicama Substitutes

Since jicama can be difficult to find for some, you may consider the following alternatives:

- Green apple: Provides a similar crunch and slight sweetness, though it has a more pronounced tartness.
- Daikon radish: Offers a similar texture and mild flavor, but is less sweet than jicama.
- Turnip: Another crunchy alternative, turnips are also less sweet and have a slightly more earthy flavor.

### Other Ingredient Substitutes

- Fish sauce: If you cannot find fish sauce, you can substitute it with soy sauce or Worcestershire sauce, though the flavor profile will be slightly different.
- Oyster sauce: In place of oyster sauce, you may use hoisin sauce or a combination of soy sauce and sugar.

## Serving Suggestions

Vietnamese Xiu Mai Meatballs can be enjoyed in various ways:

- Serve as an appetizer with toothpicks and a side of the sauce for dipping.
- Place the meatballs in a crusty baguette to create a delicious Banh Mi sandwich.
- Serve alongside steamed jasmine rice and a side of sautéed or steamed vegetables for a complete meal.

## Final Thoughts

Vietnamese Xiu Mai Meatballs are a versatile and flavorful dish that can easily be adapted to suit your taste preferences and the ingredients available in your region. Whether enjoyed as an appetizer, in a sandwich, or as part of a meal, they are sure to be a hit with your friends and family.

## FAQs

### Can I use ground chicken or turkey instead of pork?

Yes, you can substitute ground chicken or turkey for pork, but keep in mind that the meatballs may have a slightly different texture and flavor.

### Can I make the meatballs ahead of time and freeze them?

Yes, you can prepare the meatballs, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a resealable plastic bag for storage. To cook, thaw the meatballs in the refrigerator and follow the cooking instructions as written.

### Is there a vegetarian alternative for the meatballs?

You can use a combination of finely chopped mushrooms, tofu, and/or cooked lentils as a base for vegetarian meatballs. Adjust seasonings and binders accordingly.

### How long can I store the cooked meatballs and sauce?

You can store the cooked meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.

### Can I use canned tomato sauce instead of making my own?

Yes, you can use canned tomato sauce as a shortcut. Be sure to adjust the seasonings to taste, as canned sauces may have different flavor profiles.

## Tips for Perfect Vietnamese Xiu Mai Meatballs

To ensure that your Vietnamese Xiu Mai Meatballs turn out delicious every time, consider these helpful tips:

- Avoid overmixing the meatball mixture. Overmixing can lead to tough, dense meatballs. Mix the ingredients until just combined for a tender and juicy final product.
- Use a cookie scoop for uniform meatballs. A cookie scoop can help you create evenly-sized meatballs, ensuring they cook at the same rate.
- Don't overcook the meatballs. Overcooking can cause the meatballs to become dry. Monitor them closely and cook until just cooked through.
- Adjust seasonings to taste. The provided recipe is a great starting point, but feel free to adjust seasonings to suit your preferences. You may want to add more fish sauce, sugar, or black pepper depending on your taste.
- Experiment with different sauces. While the tomato-based sauce provided is a classic choice for Xiu Mai Meatballs, you can also try serving them with other sauces, such as a sweet and sour sauce or a spicy chili sauce.


Try these incredible Vietnamese Meatballs also known as Xiu Mai made with ground pork, jicama, mixed vegetables, soy, oyster and tomato sauce.

Vietnamese Meatballs Xiu Mai


## A Tasty Trip to the Philippines

Ever heard of Pork Tocino? If not, you're in for a treat! It's a delightful dish from the Philippines, a country known for its delicious and diverse cuisine. Pork Tocino is a breakfast staple, usually served as part of a traditional Filipino breakfast called "Tosilog". The name itself is a combination of the words "Tocino", "Sinangag" (fried rice), and "Itlog" (egg).

## The Healthier Pork Tocino: Same Taste, Less Guilt

Before we dive into the kitchen, let's clear up what sets this Pork Tocino apart. We're giving the recipe a healthier spin, replacing the usual white sugar with brown sugar, and adding beetroot for extra nutrients. This version retains the same sweet and savory taste, but with fewer calories, making it a win-win for your taste buds and your waistline!

## Healthier Pork Tocino Ingredients

Here's the list of ingredients you'll need, converted to grams for precision:

- 500g pork loin, thinly sliced
- 75g brown sugar
- 30g pineapple juice
- 1 beetroot
- 1 tsp salt
- 1/2 tsp black pepper
- Chillies (optional)
- 1 tbsp cooking oil

## Cooking Up a Storm

Now that we've got the ingredients sorted, let's get down to business!

1. Start by making the marinade. Blend together the brown sugar, pineapple juice, beetroot, salt, black pepper, and chillies if you prefer a spicy kick.
2. Submerge the thinly sliced pork loin in the marinade, ensuring every piece is thoroughly coated. Leave it to soak up the flavors for at least 6 hours, or for an even richer taste, leave it overnight.
3. Once marinated, heat a tablespoon of cooking oil in a pan. Fry the pork pieces until the sauce is slightly sticky. Be vigilant and flip the pieces often to prevent burning.
4. Serve your healthier pork tocino with your chosen side dishes – we recommend mashed garlic and vinegar dipping sauce, plus garlic fried rice and sunny-side-up eggs for a full Filipino breakfast experience.

## Nutritional Information

This recipe yields 4 servings, with approximately 200g per serving. Here's a breakdown of the nutritional content per serving:

- Calories: 450
- Carbohydrates: 20g
- Protein: 35g
- Fat: 25g
- Sodium: 650mg
- Cholesterol: 85mg
- Sugar: 10g

Remember, this is a healthier version of Pork Tocino, but it's still best to enjoy it in moderation!

## The Perfect Match: What to Serve with Pork Tocino

While Pork Tocino can be the star of the meal, it shines even brighter when paired with the right accompaniments. Traditional Filipino breakfast serves it with garlic fried rice and a sunny-side-up egg, but it's also great with a side of freshly sliced tomatoes for added freshness. If you're feeling adventurous, why not try it with a Filipino-style hot chocolate for a truly decadent breakfast?

## Tips and Tricks for the Best Pork Tocino

- Always use fresh ingredients for the best flavor.
- Marinating the pork overnight allows the flavors to fully penetrate the meat.
- If you like a bit of heat, don't hesitate to add more chillies!
- When frying, use medium heat and keep an eye on the pan, flipping the pieces often to ensure they cook evenly without burning.
- Cook the tocino in small batches to avoid overcrowding the pan, which could lead to uneven cooking.
- Draining any excess oil on a paper towel before serving helps reduce the dish's overall fat content.

## Ingredient Substitutes for Hard-to-Find Items

If you're having trouble finding some ingredients, don't worry! There are a few substitutions you can make:

- Instead of pineapple juice, you can use orange juice or a blend of lemon and lime juice.
- If beetroot is not available, you can use red food coloring or a small amount of grated red cabbage for a similar color effect. Keep in mind, however, that the taste might be slightly different.

## Variations

There are many variations of pork tocino that you can try. Here are some ideas:

- Chicken tocino: Substitute pork with boneless chicken thighs or breasts.
- Beef tocino: Use thinly sliced beef sirloin or tenderloin instead of pork.
- Tocino burger: Make a tocino burger by shaping the meat into patties and serving it on a bun with lettuce, tomato, and cheese.

## Frequently Asked Questions

### Can I use pork shoulder instead of pork loin?

Yes, you can use pork shoulder as a substitute for pork loin. Just make sure to slice it thinly to ensure it cooks evenly and absorbs the marinade well.

### Is there a vegetarian alternative for Pork Tocino?

Absolutely! You can try using tofu, tempeh, or even a meat substitute like seitan in place of the pork. Just follow the same marinating and cooking process.

### How can I store leftover Pork Tocino?

Store any leftover Pork Tocino in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months, just be sure to thaw it in the refrigerator before reheating.

### What other dishes can I make with this marinade?

This marinade works well with other proteins like chicken or beef. You can also use it as a glaze for grilled vegetables or fish.

### Can I cook the Pork Tocino in an air fryer or oven?

Yes, you can cook the Pork Tocino in an air fryer or oven. Preheat the oven or air fryer to 350°F (175°C), and cook the marinated pork for 15-20 minutes, flipping halfway through, until cooked through and slightly caramelized.


Filipino pork tocino without preservatives and food colouring made with lean pork loin and naturally coloured with some beets. Perfect for breakfast.

Pork Recipes

Miso Pork and Aubergine Stir Fry

Filipino Pork Tapa

Chef RV's Carbonara

Kung Pao Pork

Vietnamese Meatballs Xiu Mai

Healthier Pork Tocino