Another breakfast/lunch staple, we inherited and modified this from the Spanish. Mostly done with pork, but can also be done with chicken, this dish is commonly served with sinangag and egg and is called tosilog in that combination. It is a cured product, so it requires access to saltpeter/pink salt. The result is a deliciously tender, sweet, savory sliced meat that is incredibly addictive. Once cured, tocino freezes incredibly well.
Pork, butt, shoulder, belly, sirloin, or loin, sliced thin.
Mix dry ingredients in a container, liberally and evenly cover slices of pork. Put in a storage container or ziploc bag. Refrigerate for 3 days (or more) to cure. Some people add annato water (annato seeds soaked in water) to add more color.
To cook, just fry in a frying pan with a bit of oil. Some people add pineapple juice to make more of a sticky syrup sauce. Just add a splash of juice to the hot pan when the meat is just about cooked and reduce to glaze the meat.
Again, you can do this with chicken, too. Serve with sinamak (spicy vinegar).