Tocino

Tocino is cured pork that exists in two quite different guises under one Spanish name. In Spain and much of Latin America "tocino" is salt-cured pork belly or fatback — the fatty, bacon-like or salt-pork cut that flavours stews and beans. In the Philippines, where the word travelled with Spanish colonists, tocino became something else entirely: sweet, ruby-red marinated pork, pan-fried until caramelised and eaten at breakfast as part of "tocilog."