In The Kitchen: Tocino at Home
After marinating it, I cooked it by laying it all flat in a pan, covering with water and then cooking are medium heat until the water evaporated. By that point, much of the fat had rendered and became a medium for frying the chunks til they crisped up.
Tocino has a sweet flavor to it that totally makes me understand why it tends to be eaten with breakfast. I only used a bit of the packet, so when I get home, I think I'll experiment a little. I might add some pink salt (nitrates) to it and see what happens when it's applied for a couple of days.
In the meantime, I hope to try out some of the real deal a few times when we get to The Philippines.