Tocino

Coat and Cure: Add the thinly sliced pork to the bowl, massaging the curing mixture into the meat thoroughly for a few minutes. Transfer the meat and all the liquid into an airtight container or ziplock bag. Refrigerate for 2 to 3 days to cure.

Cook via Boiling: To cook, place the cured pork slices in a wide pan in a single layer. Add about 1/2 cup of water (just enough to cover the bottom of the pan). Bring to a boil over medium-high heat.

Evaporate and Fry: Let the mixture simmer until the water completely evaporates and the juices reduce to a thick syrup. The pork will begin to release its own fat.

Caramelize: Lower the heat slightly and let the pork fry in the rendered fat and sugar syrup. Turn the slices frequently to prevent burning. Cook until the meat is glossy, deeply caramelized, and slightly charred on the edges. Serve with garlic rice and egg.