Kiamoy in your breakfast

I “foisted” kiamoy (dried sweet-and-sour plum) powder on friends and guests — in juice and tea, on fresh fruits and boiled root crops, with this or that dish — but in the end there was no getting around the fact that I had bought too much. When it finally dawned on me that it was uniquely suited to flavor and color tocino, it felt more like a “duh” than an “a-ha!” moment.

Was the bacon any good? Oh yeah. There is no mistaking the kiamoy taste, which means that this is unlike any tocino you have had. The “sour” part is a tad assertive, but considering most folks dunk tocino in vinegar anyway, I don’t see how that should be a problem. Of course, I ended up giving away most of it as we are none of us that fond of tocino in the first place. At least you get the recipe.

Kiamoy Tocino

Ask for kiamoy powder at Metro Ayala (Cebu); saying “sweet-and-sour plum” will only get you blank stares. It is also marketed simply as “fruit dip.”

• 500 grams skinless pork belly, sliced ⅛-inch thick


• 2 tablespoons kiamoy powder
• 2 tablespoons Sprite
• 1 tablespoon fish sauce
• 1 tablespoon muscovado sugar
• 1 tablespoon honey
• 1 tablespoon Chinese cooking wine
• 2 teaspoons annato powder
• 1 teaspoon black peppercorns, ground
• ½ teaspoon salt
• ½ teaspoon five-spice powder
• ¼ teaspoon Prague powder #1

1. Pat meat dry. Set aside.
2. In a big bowl, combine the rest of the ingredients. Add meat to bowl and massage with marinade until evenly coated.
3. Place marinated meat (covered) in the refrigerator for at least 8 hours or overnight. If not using immediately, divide into portions, wrap, and store in the freezer.
4. To cook, place meat in a pan and add a tablespoon or two of water. Boil until all the liquid has evaporated, then add a little oil. Lower heat and fry, turning over so each side is seared. Serve.