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tocino
Tocino is bacon in Spanish, typically made from the pork belly, which is also popular in the Philippines. In Caribbean countries, such as Puerto Rico and Cuba, ''tocino'' is made from pork fatback (equivalent to slab bacon cut) and neither cured nor smoked, but just fried until very crunchy and added to recipes, much like lardons in French cuisine.
==Philippines==
The meat is sliced into thin strips, and Anise wine, annatto, water, sugar, and salt are combined in a container. Each strip is then sprinkled with the mixture and stacked in a separate container, which is covered and kept refrigerated for about three days to cure.
''Tocino'' is traditionally boiled in water (just enough water to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. The original ''tocino'' is marinated only with salt, sugar, and ''salitre'' (saltpetre), although pineapple juice may be added for a slightly tart flavor. Kapampangans who make ''tocino'' mix it for four to six hours in order to achieve thickness and softness of the meat, then leave it overnight at room temperature before serving it as ''burong babi'' (fermented pork).
''Tocino'' is often served as the popular breakfast or lunchtime combination ''Tosilog'', whose name is a portmanteau of ''tocino'', ''sinangág'' (garlic rice) and ''itlóg'' (egg, which is cooked either sunny-side up or scrambled).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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