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.


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?


  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,


  3. Betis Boy says:

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


  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?


  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˜€


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