Exploring Sustainable Pork Farming and a Beloved Filipino Cured Pork Recipe: Tocino
(Update on a Past Initiative): The National Pork Board, in a generous collaboration, once extended a unique partnership that truly demonstrated the power of community engagement. Readers were invited to pose their most insightful questions to pork producers, and for every question submitted, one pound of pork was donated to The Foodbank of Ohio. This initiative, driven by your curiosity, aimed to support local food banks and shed light on sustainable practices in the pork industry. It was a testament to how collective inquiry can translate into tangible community aid.
In countless kitchens across the globe, pork holds a special place, and our home is certainly no exception. It’s a staple, gracing our dinner table in myriad forms several nights a week. From the smoky allure of crispy bacon to succulent pork chops, hearty roasts, the rich flavors of Classic Slow-Cooker Cuban Pork, and the tender goodness of Slow-Cooker Cola Pulled Pork, pork’s versatility is unmatched. My culinary adventures frequently feature this delightful meat, as evidenced by recipes like Hot Tex Mess and many more (browse for more pork-inspired dishes). So, when the National Pork Board extended an invitation to tour a sustainable pork farm, my enthusiasm was immediate. A swift “yes” was my reply, a testament to my profound appreciation for this protein and a keen interest in understanding its journey from farm to fork. What followed was an even more compelling proposition.
A Partnership for Community and Sustainability: Reflecting on a Past Pledge
The National Pork Board once committed to donating one pound of pork to The Foodbank in Ohio for every question posed by our readers to the farmers and their representatives, with a goal of reaching up to 1,000 pounds. This incredible pledge underscored the power of public engagement and its direct impact on supporting those in need. Imagine the countless individuals and families that could be nourished through the simple act of asking questions about how our food is produced. It highlighted a unique opportunity to contribute to food security while simultaneously fostering transparency in the agricultural sector.
This initiative provided a platform for us to delve into the realm of sustainable pork farming. The information shared by the National Pork Board painted a compelling picture of progress and innovation within the industry. Over a remarkable 50-year period, pig farmers have achieved significant strides in environmental stewardship. They’ve collectively reduced their carbon footprint by an impressive 35%, demonstrated a 41% decrease in water usage, and minimized the amount of land required to grow feed by a substantial 78%. These figures are not just statistics; they represent a dedicated commitment to resource efficiency and a more sustainable approach to food production. Furthermore, advancements in farming techniques mean we are now able to harvest more meat from fewer pigs, further optimizing the use of natural resources. This progress is crucial in meeting the growing global demand for food while minimizing environmental impact.
Recognizing Excellence in Pork Production: The Pork Checkoff’s Environmental Steward Award
The Pork Checkoff has been a steadfast champion of sustainability, proudly acknowledging the environmental efforts of pig farmers for 18 years through its prestigious Pork Industry Environmental Steward Award. This award celebrates farms that go above and beyond in implementing innovative and responsible practices. I had the privilege of visiting a farm on July 24th that was a recent recipient of this esteemed award, offering a firsthand look at the dedication and forward-thinking methods employed by modern pork producers. Such recognition not only highlights individual farm successes but also inspires broader adoption of sustainable practices across the industry.
Your participation in such initiatives is invaluable. By posing questions about sustainable farming, you contribute to a transparent dialogue and help drive continuous improvement. Whether through comments on blog posts or via social media platforms using hashtags like #SustainablePork, every inquiry helps to bridge the gap between consumers and producers, fostering a deeper understanding of our food systems. Each thoughtful question asked during such campaigns translates into direct support for community food banks, making a real difference in the lives of many.
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Unveiling Tocino: A Filipino Cured Pork Masterpiece and Freezer Favorite
After such an extensive discussion about pork, it would be truly remiss not to share a recipe that celebrates this magnificent meat in one of its most delicious forms. Prepare yourselves for one of my all-time favorite freezer pleasers: Tocino, pronounced “toe-see-no.” This traditional Filipino dish is a testament to simple ingredients transforming into extraordinary flavors, and it’s a culinary love affair I’ve cherished for as long as I can remember.
Tocino begins with a humble, budget-friendly cut of pork shoulder, often available for around $1.29 per pound. This economical choice makes it an accessible and smart option for families. The magic truly begins with thinly slicing the pork shoulder – ideally about 1/8-inch thick – which allows for optimal flavor absorption and quick cooking. These delicate slices are then subjected to a quick yet potent cure: a blend of sugar and spices. This mixture, combined in a resealable zipper-top bag, works its wonders to transform the pork into a salty-sweet, slightly crisped delight. The resulting flavor is remarkably reminiscent of super meaty, premium bacon, but with a unique caramelized sweetness that sets it apart.
The Art of Make-Ahead: Convenience and Flavor in Every Bite
One of the most appealing aspects of making Tocino is its minimal hands-on time and incredible versatility as a make-ahead meal. Once you’ve thoroughly coated the pork slices with the sweet and savory curing mixture, the bag can be tucked away in your freezer for up to six months. This low-investment preparation yields a mega-payoff in convenience, allowing you to have a delicious, ready-to-cook protein at your fingertips whenever a craving strikes or time is short. The sugary-salty cure acts as a natural antifreeze, preventing the mixture from freezing solid. This means you can easily scoop out just the right amount for a single serving or a family meal, leaving the rest perfectly preserved for future culinary adventures.
For a truly authentic experience, Tocino is traditionally served as part of a classic Filipino breakfast known as Tosilog. This iconic meal features the pan-fried Tocino alongside fluffy garlic fried rice and a perfectly fried egg. The combination of savory, sweet, and garlicky flavors, topped with the rich yolk of an egg, creates a symphony of taste that is undeniably one of the best ways to start any day. But don’t let its breakfast reputation limit you; from personal experience, I can attest that Tocino makes one heck of a satisfying lunch, a delightful dinner, or even a flavorful snack. Its robust flavor profile makes it suitable for any mealtime.
A Natural Hue: Embracing Beet Powder for Vibrant Color
Traditionally, Tocino achieves its characteristic reddish hue through the use of red food coloring or other curing agents, such as pink salt (sodium nitrite) or saltpeter, commonly employed in preserving various meats. While these methods are traditional, I prefer to minimize artificial additives in my cooking. Inspired by the brilliant recommendations of Jun-Belen, whom I consider a culinary genius, I opt for beet powder. This natural alternative imparts an appetizing, vibrant red color to the pork without introducing any unnatural insect-derived dyes or chemical agents. For those who might harbor a slight apprehension about using beets in savory dishes, let me assure you: the beet powder is purely for color and does not impart any discernible beet-y flavor to the finished Tocino. It’s a fantastic way to achieve that traditional aesthetic with a clean, natural ingredient.
Tocino (Filipino Cured Pork) | Make Ahead Mondays
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Rebecca Lindamood
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Ingredients
- 3 pounds pork shoulder sliced into thin 1/8-inch thick pieces for optimal curing and cooking
- 3/4 cup raw or granulated sugar adds sweetness and aids in caramelization
- 3/4 cup brown sugar light or dark, contributes to depth of flavor and tenderization
- 1 clove garlic freshly peeled and finely minced for aromatic depth
- 3 tablespoons kosher salt essential for curing and flavor balance
- 3 tablespoons beet powder for natural red coloring; can substitute with approx. 15 drops of red food coloring if preferred
- 1 tablespoon light soy sauce adds umami and balances the sweetness
For Cooking:
- Vegetable peanut, or canola oil, for pan frying to achieve perfect crispiness
Instructions
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In a very large resealable zipper-top bag (ideally 2 gallons) or a stain-proof container with a tight-fitting lid, combine both raw/granulated and brown sugars, minced garlic, kosher salt, beet powder (or red food coloring), and light soy sauce. Seal the bag or container tightly and shake vigorously to ensure all ingredients are evenly mixed. Open the bag or container, add the thinly sliced pork pieces, and reseal. If using a bag, gently squeeze and massage the bag to thoroughly coat every piece of pork with the sweet and savory sugar and salt mixture. If using a container, use your hands to mix the pork until it is uniformly coated, then close the container securely.
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Place the sealed bag or container in the refrigerator to cure for a minimum of 2 days, allowing the flavors to meld and the pork to tenderize. You can extend the curing time up to 4 days for a deeper flavor. Alternatively, for long-term storage and ultimate convenience, you can place the bag or container directly into the freezer. For best results, allow it to sit for at least a week in the freezer before using, and it will keep beautifully for up to 6 months.
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To Cook the Tocino:
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Whether you’re cooking fresh Tocino from the refrigerator or directly from the freezer, first remove the desired amount of pork and place it in a colander. Allow it to sit for several minutes to drain any excess liquid that may have accumulated during the curing or freezing process. This step helps achieve a crispier texture.
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Tocino can be cooked using two primary methods: grilling or pan-frying. To grill, cook the slices over high, direct heat until they are cooked through and beautifully caramelized with slightly charred edges. If pan-frying, heat approximately 2 teaspoons of vegetable, peanut, or canola oil in a heavy-bottomed skillet over medium-high heat. Fry the Tocino pieces in batches to avoid overcrowding the pan, ensuring even cooking. Cook each side for about 2-3 minutes, until the pork is thoroughly cooked and develops a rich golden-brown color with delicious crispy bits.
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Serve your freshly cooked Tocino immediately. For a truly traditional Filipino breakfast experience, pair it with fragrant garlic fried rice and a perfectly cooked fried egg (the classic “Tosilog”). Enjoy this delightful and versatile cured pork at any meal!
Nutritional information provided is an estimate only and for courtesy. We strongly recommend calculating the nutritional information with the actual ingredients used in your specific recipe, using a preferred nutrition calculator for accuracy.
Did you make this recipe?
We’d love to see your culinary creations! Make sure to tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so we can admire your delicious Tocino!
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In conclusion, this journey through sustainable pork farming practices and the delightful Filipino Tocino highlights the diverse and impactful world of pork. The past initiatives of the National Pork Board and the engagement of our community in learning more about where our food comes from underscore the importance of responsible agriculture and giving back. Cooking Tocino at home is not just about preparing a meal; it’s about embracing a rich culinary tradition and enjoying the fruits of efficient and thoughtful food preparation. We encourage you to explore the world of sustainable pork and to try this incredible recipe!
(Disclaimer: In a previous engagement from July 23-24, I had the opportunity to attend a tour of an Ohio family’s pig farm, organized by the National Pork Board (NPB), with a focus on their sustainability efforts within the pork industry. While NPB covered the costs associated with my trip, all opinions and perspectives expressed in this article are entirely my own and reflect my genuine observations and experiences.)