Crunchy strips of skin and bacon cut from pork loin
Philippine tocino
Tocino is bacon in Spanish,[1] typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine. In the Philippines, tocino refers to sweetened and cured pork belly.[2]
^Wilson, C.; Trotter, C. (2012). The Whole Hog: recipes and lore for everything but the oink. Pavilion Books. p. pt137. ISBN 978-1-909108-37-0. Retrieved January 4, 2020.
^"What makes tocino an all-time favorite Filipino food". GMA News. July 12, 2018. Retrieved March 27, 2019.
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eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), Spam, or daing...
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trimmings, literally "sacraments") include other preserved meats such as tocino (cured bacon) and morcilla (blood sausage) along with the chorizo. Portuguese...
cumin, bay leaf, and cilantro. Chorizo (a kind of spicy, cured sausage), tocino (salt pork) and ham are added for specific recipes, such as beans. In Dominican...
; Haywood, John; Kerrigan, Michael; Philip, Neil; Pumphrey, Nicholaus; Tocino-Smith, Juliette (2018). The Mythology Book (First American ed.). New York:...
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Five Suam na mais Tamale Talunan Tapa Tinapa Tinapayan Tinola Tiyula itum Tocino Tokneneng Kwek kwek Tokwa’t baboy Torta carne norte kalabasa sardinas talong...
soaked overnight before use; lacón (shoulder of pork); pancetta or bacon (tocino), morcilla (a kind of blood sausage from Spain); chorizo, olive oil, sweet...
plantain slices simmered in tomato sauce. Filipinos also eat tocino and longganisa. Tocino is a sweetened cured meat made with either chicken or pork and...
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