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Filipino Tocino is a popular dish in Filipino cuisine known for its sweet and savory flavor. It consists of thinly sliced pork (typically from the pork belly or shoulder) marinated in a mixture of sugar, salt, garlic, and various spices such as pepper and annatto for color. Traditionally, Tocino is cured by letting the meat marinate for several days to achieve its distinctive sweet taste and reddish color.

Key characteristics of Filipino Tocino include:

1. Sweetness: It has a sweet flavor profile due to the use of sugar in the marinade. The sweetness is balanced with saltiness and other savory flavors.
2. Reddish Color: Annatto or atsuete is often used to give Tocino its characteristic reddish-orange hue.
3. Curing Process: The meat is typically cured by marinating it for an extended period, allowing the flavors to penetrate and develop.
4. Cooking Method: After marinating, Tocino is usually pan-fried until caramelized, creating a slightly crispy exterior while remaining tender inside.
5. Serving: It is commonly served for breakfast with garlic fried rice (sinangag) and eggs (itlog), or as a main dish with steamed rice and a side of vegetables.

While traditional Tocino recipes use sugar as a primary ingredient for its sweet taste, variations can be made to create a sugar-free or healthier version by substituting sugar with alternatives like coconut aminos, stevia, or erythritol, as demonstrated in the earlier recipe. This adaptation allows individuals to enjoy the flavors of Tocino while reducing sugar intake.

Here’s a sugar-free Filipino Tocino recipe with detailed information:

Sugar-Free Filipino Tocino Pork Recipe

Prep Time: 15 minutes
Marinating Time: 4 hours to overnight
Cook Time: 15 minutes
Total Time: 4 hours 30 minutes (including marinating time)
Servings: 4

Ingredients:

• 500g pork belly or pork shoulder, thinly sliced
• 1/3 cup coconut aminos
• 3 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon paprika (optional, for color)
• Stevia or erythritol (sugar substitute) to taste
• Optional: 1/4 teaspoon liquid smoke for a smoky flavor

Instructions:

Prepare the Meat:

• Slice the pork belly or shoulder thinly, about 1/4 inch thick.

Make the Marinade:

• In a bowl, combine coconut aminos, apple cider vinegar, olive oil, minced garlic, salt, pepper, paprika (if using), and a small amount of stevia or erythritol to taste. Adjust sweetness according to your preference.

Marinate the Pork:

• Place the sliced pork in a resealable bag or a shallow dish.
• Pour the marinade over the pork, ensuring all pieces are coated evenly.
• Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Cooking:

• Heat a non-stick pan over medium heat.
• Once hot, add the marinated pork slices in batches, cooking for about 3-4 minutes on each side or until cooked through and caramelized.
• Adjust cooking time based on thickness of slices and desired level of caramelization.

Serve:

• Serve hot with steamed rice or cauliflower rice for a low-carb option.

Nutritional Information (per serving):

• Calories: 300 kcal
• Carbohydrates: 3g
• Protein: 20g
• Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 70mg
• Sodium: 820mg
• Fiber: 0g
• Sugar: 0g

Notes:

• Coconut Aminos: This is used as a replacement for soy sauce, providing a sweet and slightly salty flavor without added sugars.
• Sweetener: Use stevia or erythritol sparingly to add sweetness. Taste the marinade before adding more, as sweetness preferences vary.
• Nutritional Information: The provided values are approximate and may vary depending on exact ingredients used and portion sizes.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This sugar-free Filipino Tocino recipe offers a healthier twist on a traditional favorite, perfect for those looking to reduce their sugar intake without sacrificing flavor.