TOCINO Ingredients: 3 lbs boneless pork shoulder rost? cup lemon-lime soda (sprite or 7 up) 1/3 cup of soy sauce 2 cups brown sugar 1 ? cups pineapple juice ? ketchup 1 tablespoon garlic, minced 2 tablespoons of salt 1 teaspoon of black pepper Procedures: 1. Cut ? inch slices of pork shoulder and place in a one gallon zip-lock plastic bag. 2. In a separate bowl, mix the rest of the ingredients and then add to the meat. Seal the bag, while trying to remove excess air. Let the pork cure inside the refrigerator for 4-5 days, turning the bag over every day. 3.
After curing, you can either cook the meat or portion them off into smaller bags and freeze. 4. To cook the Tocino, add a little water, marinade and a few slices of meat to a skillet. Over medium heat, let the liquid boil off and then fry the meat for a couple of minutes to carmelize it. Make sure not to burn the meat. PICKLED VEGGIES WITH CHILLIES Ingredients: ? white radish 3 carrots 3 chillies 2 cups vinegar ? sugar 1. 1 lbs salt Procedures: 1. Slice the carrots and radish vertically. (finger size) 2. Slice the chillies diagonally. 3.
Put all the vegetable in a container. 4. Add some salt and leave it for 5 minutes. 5. Squeeze the vegetables to release its mixtures. 6. Rinse it with water. 7. Put sugar and boil it. 8. Cool it off for 5 minutes. MANGO JAM Ingredients: Mango sugar ascorbic acid water Procedures: 1. Prepare the materials and the ingredients. 2. Slice the Mango. 3. Mix the Mango, sugar, and water. 4. After mixing, boil it and add 2 tablespoons of ascorbic acid. 5. Mix it until it becomes sticky and golden brown. 6. After 20-15 minutes, get it and it is ready to serve.