Airtight container (for storing the meat for curing)
Shallow frying pan
Kitchen turner or tong
Instructions
Slice the meat into ¼ inch thick fillets.
Place into a large mixing bowl.
In a separate bowl, combine pineapple juice, salt, sugar, and achuete powder.
Pour mixture onto sliced meat and soak the meat with the marinade. Cover with a tight lid and allow to cure in the fridge overnight or up to two days.
To fry: heat up a shallow skillet with a little bit of oil over medium high heat. Remove chicken pieces one at a time and place onto hot pan. Fry both sides until golden brown about 5-10 minutes.
Serve with rice and enjoy!
Recipe by Russian Filipino Kitchen at http://www.russianfilipinokitchen.com/2016/04/18/homemade-chicken-tocino/