Pork Tocino[Cured pork, bacon style]

1/2 kilo pork side or belly
1/3 brown sugar

2 tbsp. salt
1/4 tsp. saltpeter or sodium nitrate
red coloring or approved red dye

Slice pork belly thinly, like bacon stips
Mix the curing salts and seasoning and sprinkle on surfaces of pork. Keep in the refrigerator for at least 3 days. Before cooking wash off once to rid of excess curing mix, drain and fry.


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