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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Be careful when using the cleaver to slice the pork belly to avoid finger cuts.
Slice 510 grams of sliced pork belly into smaller sizes for easier cooking and eating.
Watch out
Do not slice the meat too thick, otherwise it will not cook evenly.
In a large bowl, mix 2 tsp coarse salt, 2 tbsp brown sugar, 1 tbsp spicy chili powder, 1 tsp ground black pepper, 2 tbsp vinegar, 1 tsp Chinese cooking ricewine, 1 cup pineapple juice, 0.33 cup banana catsup, and 0.33 cup crushed garlic. Mix well with a whisk and taste to correct flavor.
Watch out
Make sure the sugar and salt dissolve properly in the liquid before adding the meat, otherwise the saltiness and sweetness will be uneven.
Wash hands before and after handling raw pork to prevent cross-contamination.
Place the sliced pork belly into the mixture and mash while combining for a few minutes until the meat slightly absorbs its marinade and is coated evenly.
Watch out
Do not skimp on massaging the meat, otherwise the flavor will not penetrate the inside of the pork belly slices.
Transfer the marinated meat into a plastic container, ensure the meat is submerged in its mixture, cover it, and cure in the ref for 3 days.
Watch out
Make sure the container lid is tightly sealed, otherwise the fridge will smell or the meat will be contaminated.
Be careful removing the lid while boiling due to hot steam release, and watch out for oil splatters when the fat renders.
Pour the cured pork tocino along with its marinade into the pan. Cover, bring to a boil, and adjust flame to medium setting. Ensure to stir every few minutes to avoid burning, and continue cooking till fat is rendered and meat is deliciously tender.
local_fire_departmentmedium settingWatch out
Do not leave the pan unattended especially when the liquid reduces, because the sugar in the tocino burns quickly once it dries out.
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