2 kg pork meat of your choice (I used pigue) – 450 pesos
1 can pure pineapple juice- 240 ml (Del Monte) -23 pesos
1 1/2 cups sugar (1/4 kg + 1/8 kg) – 21 pesos
1 Tbsp Paprika – 2 pesos
2 Tbsp Salt – 1 peso
1 Tsp Ground Black Pepper -1 peso
1 Tbsp Vinegar – 0.50 cents
2 Tbsp Liquid seasoning/ Oyster sauce – 2 pesos
2 Tbsp Annato seeds + 1/3 cup hot water to bring out color – 10 pesos
-You can also use red food color
3 cloves garlic (crashed) -1.50 pesos
Total cost: 512 pesos
YIELD: 2700g
Storage:
Place tocino mixture in a air tight container and keep in chiller for atleast 2 days before freezing to incorporate flavors. Tocino can last for up to 2 months in the freezer.
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