Tocino simply means bacon in Spanish. Typically made from pork belly, this dish is usually served for breakfast or brunch. Filipinos usually accompany tocino with rice and egg called To-Si-Log–Tocino, Sinangag (fried rice) and itlog (egg). The following recipe is my personal rendition…with an extra twist.
- 2-3 lbs organic chicken party wings
- 1 cup 7-up (or Sprite)
- 1 cup pineapple juice
- 2 cups brown sugar
- 6 tablespoons ketchup (preferably Banana Ketchup, which can be found in a Filipino/Asian grocery store or online)
- 4 tablespoons soy sauce (preferably light, if not available put 3 tbsp of water to produce lighter output)
- 2 cloves garlic (minced) or 1 tbsp garlic powder
- 1 pkg Achuete Annatto Powder (can be found in a Filipino/Asian grocery store or online)
- 5 teaspoon salt
- 1 teaspoon fresh ground black pepper
- Mix all the ingredients in a bowl with cover. Make sure that all the meat are covered with the marinade.
- Store it in the fridge (preferably the chiller) for at least 2 days to cure the meat properly.
- Bake for 45 minutes; and turning over the wings half-way while baking. Then switch the oven to broil and cook for another 15 minutes; and again turning the wings half-way while broiling. What you want is a char-broil, caramelized finish.
Optional…serve with fried rice or boiled rice, tomatoes and egg. Enjoy!
I decided to make a reduction out of the pan dripping from the baked/broiled wings, so in a sauce pan combine the pan dripping, 1 tbsp Sriracha, 1 tbsp Sambal Oelek paste, 1 tbsp ketchup, Arrow Root for thickening, and fresh ground pepper to taste. Cook until thick, about 5 minutes. Pour over chicken tocino or serve separately as condiment.