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Growing up we called this dish sweet meat and I had no idea that it was called Pork Tocino until a reader asked if I would share my family recipe. I also learned that this dish is normally served for breakfast with garlic rice. This was always made for dinner when I was a kid and I’m pretty sure my mom would whip this up with plain rice and canned green beans. We did have garlic rice for breakfast with eggs and spicy sausage – oh yum – but not with Pork Tocino.
I’ve told Mr. Bejelly about sweet meat for years and he finally got to taste it last weekend when I recreated it for this recipe. I did make one change to my ma’s recipe. I added one beet to try to recreate the crazy neon color this stuff usually is. I didn’t want to use red food coloring. Interestingly enough, the beet gave it some of the color I was looking for but it also pairs really well with it.
- 1 small onion, peeled and diced
- 1 lb pork cutlets, chopped into 2" pieces
- 1 Tablespoon coconut oil
- 1 pieces small beet, I used 1/2 a yellow and red beet, peeled and diced into small
- 3 Tablespoons of apple cider vinegar
- 3 Tablespoons of honey
- 1 teaspoon sea salt
- In a pan over medium high heat, melt the coconut oil and add the chopped onion and pork. Let it cook for 4 minutes and then add the Celtic Sea salt, black pepper, apple cider vinegar and honey. Mix thoroughly and cover the pan. Cook it on medium low covered for 15 minutes and then add the chopped beet. Cover again and cook for 10 minutes.
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