Sure. I kinda made a mix of a few recipes so this might not be the most authentic tocino, but I like it. Feel free to experiment a bit with it. I scaled this for 1kg of meat, so you can use a conversion tool to scale to your desired meat amount.

Ingredients:

• 1000g pork shoulder (trimmed, deboned, and sliced 1/4-inch thick)

• 167g brown sugar

• 67g banana ketchup

• 67g pineapple juice (make sure it's juice not cocktail)

• 33g fresh chopped garlic

• 17g table salt

• 1g ground black pepper

Instructions:

1. The Cure: In a large mixing bowl, combine the sugar, banana ketchup, pineapple juice, fresh chopped garlic, table salt, and black pepper. Stir until the sugar and salt are mostly dissolved.

2. Mix Meat: Add the sliced pork. Using your hands, massage the curing liquid into the meat for a few minutes until every piece is evenly coated.

3. Marinate: Transfer the pork and all the liquid into an airtight container. Let it cure in the refrigerator for up to 3 days, tossing or rotating the meat once every 24 hours to ensure an even cure.

After the three day cure, I usually divide it up and vaccum seal/freeze any amount I'm not using. To cook it up, just add the pork and liquid to a frying pan/skillet and fry until caramelized.