tocinong damulag (carabeef tocino)


we’ve previously posted about tocinong babi (pork tocino) and just recently i was talking about tocinong damulag (carabeef tocino) in a post about nilagang kalabaw. so i was very happy when i saw some tocinong damulag served on the table in a recent family dinner. there was rice wrapped in banana leaves to boot! i think that’s all i ate that night.

Advertisements

5 Comments Add yours

  1. Guagua Girl says:

    good lord, how much food color was used on that tocino?!?! LOL! that red is just too bizarre. you know, i don't think i've ever had carabeef tocino. i would imagine it's tougher than the pork version. does it have strips of fat with it as well? how similar or different is it from pork tocino?

    Like

  2. Anonymous says:

    Guagua Girl, I need to share something with you if I may. You can look me up under Bjorn Martinoff on Facebook. It's important!
    Thanks and God bless,
    Bjorn

    Like

  3. Betis Boy says:

    ha.ha. that food dye is redder than mertahiolate (sp?)

    Like

  4. Guagua Girl says:

    HA HA HA! i know i've been away from the philippines for far too long when it takes me 2 seconds to realize what merthiolate is. btw, you never answered my question: how different is it from pork tocino?

    Like

  5. Betis Boy says:

    it's a lot more sour (a friend joked on facebook that she dreads most carabaos used for tocino are double dead, i told her hence they use more vinegar… so it's a lot more sour). he.he.

    as for the meat itself, it's not as tough as you would think it is. actually, this was really tender. and a lot leaner, obviously. (i've never seen a fat carabao in my life). šŸ˜€

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s