Tocino Pork Steaks

Ingredients

• 2 lb pork shoulder steaks (about ½-inch thick)
• 1 cup brown sugar
• 1 cup pineapple juice
• 0.25 cup soy sauce
• 2 tbsp vinegar (type not specified)
• 8 garlic (cloves, minced)
• 15 drops red food coloring (optional; source gives a range of 10–20 drops)
• lump charcoal (for grilling; quantity not specified)

Steps

1. 1

   Cut the pork butt in half. Slice approximately ½-inch steaks from the more tender side, and save the tougher portion for pulled pork.

2. 2

   In a tub or suitable marinating container, combine the brown sugar, pineapple juice, soy sauce, vinegar, minced garlic, and optional red food coloring. Mix until combined.

3. 3

   Add the pork steaks to the marinade and turn them to coat. Marinate for at least 4 hours or up to overnight.

4. 4

   Prepare a grill with lump charcoal and bring it to medium-high heat.

5. 5

   Grill the pork steaks, flipping as needed, until they develop caramelized char and smoke flavor without burning the sugar. Cook to an internal temperature of at least 190–200°F.

6. 6

   Rest the pork steaks before slicing and serving.

Notes

The source does not specify the vinegar type, exact grill time, or resting duration. The 10–20-drop coloring range is represented as 15 drops for nutrition/gram calculations; coloring is optional.

Nutrition per serving

• main
• Filipino-inspired
• grilled
• pork
• sweet-savory
• gluten-containing
• meal prep