Tocino Slider Demo at Sew Hungry Kitchen Stadium today!

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Today I’ll be demoing our recipe for Tocino sliders at Sew Hungry – the awesome food truck/restaurant festival on Ottawa St in Hamilton!  We’ll be on between 6pm and 7pm at the Kitchen Stadium tent sponsored by Roux Commissary and Go Cooking at 92 Ottawa St N!  There will be a great line up of chefs doing demonstrations there all day – check out the schedule below!


If you want to try out making our Tocino sliders at home – here’s the full recipe!



  • 1 pound of boneless pork shoulder
  • 4 tablespoons cane sugar
  • 1 tablespoon salt
  • 1 teaspoon annato powder
  • 2 teaspoons granulated garlic
  • 2 teaspoons rice wine vinegar
  • 1/4 teaspoon prague powder #1


  1. Take the pork shoulder and slice it thinly into 1/8 – 1/4 inch slices – this is easier to do if you partially freeze the shoulder firstrz_2014-02-05 21.51.11
  2. Mix all of the remaining ingredients together to form the curing mixture
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  3. Mix the sliced pork into the curing mixture and mix well
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  4. Place the mixture into a ziploc bag or non-reactive container and put in the fridge for 3 days, mixing the meat around every day to keep the cure distributedrz_2014-02-05 22.01.20-1
  5. Once cured, the Tocino will be good in the fridge for at least a week because of the vinegar, salt, and prague powder helping to preserve it
  6. Traditionally you would put this in a frying pan with 1/2 a cup of water, then letting it simmer until the water evaporates and then frying until lightly browned.  I like  to shorten the time in the water by starting in a medium pan with a few squirts of water from a bottle to steam, then letting it fry for a couple of minutes on each side.  You want to be careful not to let the sugar in the Tocino burn!

Green Mango Slaw


  • 2 green mangos
  • 1/2 jicama/singkamas root
  • 1/2 purple onion, thinly sliced
  • 1 lime
  • 1 tbsp rice vinegar
  • 1 tbsp Pinoy Kurat spicy vinegar
  • 1 tbsp sesame oil
  • salt


  1. Peel and julienne green mangos – mangos have a large flat seed that runs parallel to the flat side of the mango, so when slicing, start with your knife a bit off the center of the mango and slice downwards – you’ll be able to feel the seed to work around it.TIP: cut a small slice off the bottom of the mango to give you a flat surface to sit the mango on when cutting slices off of the sides
  2. Peel and julienne the jicama and purple onion
  3. Mix together the juice of the lime, fish sauce, rice vinegar, spicy vinegar, sesame oil, and salt to tasteTIP: give the lime a good hard roll on your cutting board before cutting it in half to get more juice out of it
  4. Mix the dressing into the slaw and give it a good mix – it’ll be good to eat as is, but even better after sitting in the fridge for a few hours to let the flavours meld!

Garlic Lime Cream Sauce


  • 1/2 cup sour cream
  • 1 lime
  • 1 tsp granulated garlic
  • salt


  1. Mix the juice of the lime, the sour cream, and granulated garlic together
  2. Season with salt to taste
  3. Let sit in the fridge for a few hours to let the flavours meld

Now we can put it all together!

Tocino Sliders


  • Tocino
  • Green Mango Slaw
  • Garlic Lime Cream Sauce
  • Pandesal buns – you can find these at most Asian or Filipino grocery stores – in Hamilton you can find them at Nations at Jackson Square, or Adobo Queen at York/Queen


  1. Cook Tocino using directions above
  2. Cut Pandesal bun in half
  3. Add Garlic Lime Cream Sauce to bottom of bun
  4. Layer with Tocino, Green Mango Slaw, then some more Garlic Lime Cream Sauce

That’s it!  If you saw our demo today I hope you enjoyed it and will give it a try, or better yet, will come find us


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