Like I’ve said many times before, Tocino is one of my most favorite Filipino dishes. It comes after pork adobo. I will forever profess my love to JMOM for teaching me how to make homemade tocino. So anyhooo, while blog hopping the Link Friday entries the other week, I came upon Tara, Let’s Eat recipe of Tocinokatsu. I’ve never heard of Tocinokatsu before until that day.
Tocinokatsu is basically your regular tocino, then breaded in breadcrumbs then fried in oil. It makes sense right? I decided right then that I am definitely making some as soon as I get a hold of some pork. So I did, and my whole world made total sense even more.
| Homemade Tocinokatsu |
- 1 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 1/2 cup brown sugar (or less or more, depends on your taste)
- 3 tbsp salt
- 1 tbsp garlic powder
- generous sprinkling of black pepper
- 2-3 pounds of pork boston butt, sliced in thin cutlets (I only used a few slices, saved the rest for future cooking)
- 1 cup of breadcrumbs or Panko breadcurmbs(Read NOTES section)
- 1 egg + 1/4 cup of water
- oil for frying
- First, marinate the tocino. Make this a day before to marinate overnight, then make tocinokatsu the next day.
- Combine ingredients 1 to 6 in a bowl. Stir everything together. Add the pork slices.Cover the bowl to marinate overnight.
- Heat up oil in a pan. Beat egg with water. Place the breadcrumbs in a plate. Dip the marinated pork into the egg wash 2-3 slices at a time. Then into the breadcrumbs.
- Fry the breaded tocino into the oil, 8-10 minutes of each side. Place the tocinokatsu in a paper-lined platter to catch excess oil.
- Serve with a cup of rice and sliced tomatoes with a sprinkle of salt on the side.
I only used 1 cup of breadcrumbs because I didn’t cook all the tocino. I saved the rest for future cooking. I placed the remaining tocino marinade in a ziplog bag then stored the bag in the freezer.
