Pork Tocino

Ingredients

• 700 gpork shoulder — sliced
• 1/2 cupbrown sugar
• 1/4 cuppineapple juice
• 3 tbspsoy sauce
• 4 clovesgarlic
• to tastefine sea salt

Method

1. Start by cutting the 700 g pork shoulder into thin slices, about 1/4 inch thick. This allows the marinade to penetrate the meat more effectively and ensures even cooking later on.
2. In a large mixing bowl, combine 1/2 cup brown sugar, 1/4 cup pineapple juice, 3 tbsp soy sauce, and 4 cloves of minced garlic. Stir until the sugar is fully dissolved and the mixture is well blended.
3. Add the pork slices to the marinade, ensuring each piece is thoroughly coated. Season with fine sea salt to taste, mixing well to distribute the seasoning evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the flavors to fully infuse into the meat.
4. When ready to cook, heat a large non-stick skillet over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, carefully place the marinated pork slices in the skillet in a single layer, ensuring they do not overlap.
5. Cook the pork slices until they develop a deep, caramelized color on one side, about 3-4 minutes. Flip each piece and continue cooking the other side until it is equally browned and the edges are slightly crispy.
6. Reduce the heat to medium-low and add a small amount of water to the skillet, just enough to cover the bottom. Cover the skillet with a lid and allow the pork to braise gently for about 5-7 minutes, or until the meat is tender and the liquid has reduced to a sticky glaze.
7. Taste a piece for seasoning and adjust with additional salt if necessary. The pork should be tender, sweet, and savory with a slight tang from the pineapple juice. Serve the Pork Tocino hot with steamed rice, bread, or a fresh salad for a complete meal.