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Tocino (Filipino)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)129.738
Energy (kCal)4364.439
Carbohydrates (g)236.7973
Total fats (g)318.4103
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. mix all ingredients together in a large container with a lid. | 2. Adjust coloring as desired.(i prefer my tocino to look a bit more bold). | 3. Allow to stand in the refrigerator for at least 24 hours to allow flavors to permeate meat. | 4. It can also be stored in the freezer for later use. | 5. To prepare, place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated. | 6. Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 2 lbs cubed 3411.072 0.0 126.1915 318.155
    sprite 3/4 cup 77.4 19.6209 0.0968 0.0387
    black pepper 1 teaspoon cracked 5.773 1.4708 0.239 0.075
    kosher salt 3 teaspoons - - - -
    garlic powder 2 tablespoons 64.214 14.1096 3.2107 0.1416
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    red food coloring - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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