Pampanga, widely regarded as the culinary capital of the Philippines, is famous for its tocino, the cured, red-hued pork belly often served at breakfast alongside eggs and sinangag. This sweet-and-sour chicken variation, with its bright color, makes any kamayan pop. Kasama Rum, our preferred brand for this recipe, is aged for seven years in spent American bourbon barrels.
Featured in “Make Your Next Dinner Party a Kamayan” by Jasmine Ting.
Yield: 4 Cook Time: 1 day Ingredients ⅔ cup pineapple juice ⅔ cup sugar ¼ cup finely chopped garlic 2 Tbsp. golden rum, preferably Kasama brand 2 Tbsp. cane vinegar, such as Datu Puti brand, or rice vinegar 1½ tsp. kosher salt 1¼ tsp. red food coloring 2 lb. boneless, skinless chicken thighs, cut into 2-in. pieces 2 Tbsp. vegetable oil, divided Pea shoots, for garnish (optional) Instructions In a medium bowl, whisk together the pineapple juice, sugar, garlic, rum, vinegar, salt, food coloring, and ¼ cup plus 2 tablespoons of water. Set aside to let the flavors meld, about 30 minutes. Transfer ½ cup of the marinade to a small bowl, cover, and refrigerate. To a large zip-top bag, add the chicken and remaining marinade, then seal, massage to coat, and refrigerate for 24–48 hours. In
