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Meat from Philippines
Thin slices of pork are mixed with salt, curing salt, a lot of sugar, anise wine, garlic and often pineapple juice and red colouring, then cured for a day or two in the fridge before frying; the government sheet also allows hours at room temperature, which is the riskier choice. It is a sweet cure, not a true ferment, though lactic bacteria have been reported in it.
| Pork ham (pigue) or picnic (kasim), or cuts with some fat1000 g | [ati-bai] |
| Refined salt12 g (1 tablespoon) | [ati-bai] |
| Curing salt½ teaspoon | About 2 g. The sheet prints 20 g here, which looks like a misprint, because its sausage recipes give 2.0 g for the same ½ teaspoon. Do not use 20 g; curing salt contains nitrite, which is poisonous in excess.[ati-bai] |
| Phosphate3.0 g, dissolved in 62.5 g water | [ati-bai] |
| Refined sugar90–120 g (9–12 tablespoons) | [ati-bai] |
| Anisado wine24 g (2 tablespoons) | [ati-bai] |
| Pineapple juice64 g (¼ cup) | [ati-bai] |
| Garlic, chopped11 g (1 tablespoon) | [ati-bai] |
| Monosodium glutamate2.0 g | [ati-bai] |
| Food colourAs desired | [ati-bai] |
Total time across the recorded steps: 7.3 days – 4.1 months
What changes: The pork is trimmed and cut into thin slices
Output: thin pork slices.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Thin slices of pork are mixed with salt, curing salt, a lot of sugar, anise wine, garlic and often pineapple juice and red colouring, then cured for a day or two in the fridge before frying; the government sheet also allows hours at room temperature, which is the riskier choice. It is a sweet cure, not a true ferment, though lactic bacteria have been reported in it. Made in 4 steps over 7.3 days – 4.1 months. The longest step, pack and keep cold, takes 7 days – 4 months (Department of Agriculture). Salt is 1.2 % (Department of Agriculture).
| Main step | 7 days – 4 monthsReported[ati-bai] | Pack and keep cold |
|---|---|---|
| Salt | 1.2 %Reported[ati-bai] | Mix with the curing mix and seasonings |
Tocino is cured with a lot of sugar for only hours to a couple of days and then fried, so it is a sweet cure rather than a ferment. Longganisa is a Filipino pork sausage.
Tocino is cooked before eating, but cooking does not undo every mistake in the cure. The government sheet allows 8–10 hours at room temperature or 1–2 days in the fridge. Use the fridge. CDC says never to leave perishable food out for more than 2 hours, or 1 hour above 32 °C, because bacteria multiply quickly. Staphylococcus aureus can make a toxin in held food, and cooking does not destroy that toxin. Curing salt is also dangerous when overused, because too much nitrite stops the blood carrying oxygen and can kill. The sheet prints 20 g of curing salt for this recipe, while its other recipes give 2.0 g for the same ½ teaspoon, and it does not say how strong its curing salt is. After curing, keep the pork in the fridge for up to a week or frozen for 2–4 months.
Every number is labelled with how it is known. How this atlas is made
Tocino is the Spanish word for bacon. Kapampangan cooks call it pindang.
