Tocino (Version 5)

Directions

1. 1
   Combine both sugars, the garlic, salt, beet powder (or food colouring), and soy sauce in a very large resealable zipper top bag (2 gallons) or a stain-proof container with a tight fitting lid.
2. 2
   Close the bag or container tightly and shake to combine ingredients evenly.
3. 3
   Open the bag or container, drop the pork slices in and reseal.
4. 4
   If using a bag, squeeze the bag to thoroughly coat all of the pork with the sugar and salt mixture.
5. 5
   If using a container, use your hands to move the pork around to be sure it is thoroughly coated in the mixture then close the container tightly.
6. 6
   Put the bag or container in the refrigerator and let it cure for at least 2 days before using, but up to 4.
7. 7
   Alternatively, you can put the container or bag directly into the freezer (letting it sit for at least a week before using) for up to 6 months.
8. 8
   Whether using fresh from the refrigerator or directly from the freezer, remove the amount of tocino you want to cook and let it sit in a colander for several minutes to drain any excess liquid.
9. 9
   You may either grill the tocino over high, direct heat, or pan fry in batches.
10. 10
    To pan fry, heat about 2 teaspoons of oil in a heavy-bottomed skillet over medium-high heat.
11. 11
    Fry the pieces until cooked through and browned with little charred bits, about 2-3 minutes per side.