Pork Tocino (Sweet Cured Pork)

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Recipe by: lola

"Similar to ham or bacon, this Filipino cured pork sits in a salt and sugar brine for about 3 to 4 days before frying. It is usually served during breakfast but can be served at any meal."

Directions

Cut the pork into thin slices measuring about 4-inches square; smaller pieces are fine.
Stir the brown sugar, seasoned salt, garlic salt, pepper, and curing salt together in a bowl; sprinkle each of the slices of pork with the mixture. Lay the pork slices flat in a large container with a cover. Let sit in the refrigerator 3 to 4 days before using.
To prepare the tocino, combine the desired amount of the pork with enough water to cover in a large non-stick skillet and bring to a boil for about 5 minutes. Drain and discard the water. Dry the pan completely.
Heat the oil in the skillet over medium heat; fry the pork slices in the hot oil until lightly browned, 1 to 2 minutes per side.