How does one cook very sweet cured meats (tocino, longanissa, etc) to have a little bit of crisp but without burning the sugar?

Ive seen diners cook them on a hot skillet like its nothng but when i do i always end up with burn tocino with the middle slightly undercooked.

Is low and slow the way to go?

submitted by /u/AsianMustache
[link] [comments]

from AskCulinary https://ift.tt/iFwTbnu
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods