Filipino Pork Tocino Recipe
This Filipino Pork Tocino Recipe features tender pork slices marinated in a sweet, garlicky, and savoury cure, then caramelised to perfection. A classic Filipino breakfast favourite, it’s easy to make at home and perfect with garlic fried rice and eggs.
Ingredients
- 1.5 –2 lbs pork shoulder or pork butt, thinly sliced (¼–½ inch thick)
- ¾ cup brown sugar use up to 1 cup for sweeter tocino
- 3 tablespoons kosher salt
- 4 cloves garlic minced
- 3 tablespoons soy sauce
- 3 tablespoons pineapple juice or calamansi juice optional
- 1 tablespoon white or cane vinegar
- 2 tablespoons annatto achuete oil or 1 tablespoon annatto powder mixed with 1 tablespoon water
- 1 teaspoon ground black pepper
- 1 teaspoon baking soda optional, for extra tenderness
- ¼ teaspoon Prague Powder #1 optional curing salt; use carefully
- 2 tablespoons vegetable oil for cooking
Instructions
Prepare the Pork:
- Slice the pork shoulder against the grain into even ¼–½ inch thick pieces. Slightly freezing the pork beforehand makes slicing easier.
Make the Marinade:
- In a large bowl or zip-top bag, combine brown sugar, salt, garlic, soy sauce, pineapple or calamansi juice, vinegar, annatto oil, black pepper, baking soda (if using), and curing salt (if using). Mix until well combined.
Marinate the Pork:
- Add the sliced pork to the marinade and massage thoroughly to coat every piece. Cover or seal and refrigerate for at least 8 hours, preferably 24–48 hours for best flavour.
Bring to Room Temperature:
- Remove the marinated pork from the refrigerator about 15 minutes before cooking.
Cook the Tocino (Stovetop Method):
- Heat vegetable oil in a large skillet over medium heat. Arrange pork slices in a single layer (cook in batches if needed). Cook for 2–3 minutes per side until lightly caramelised.
Glaze and Finish:
- Lower heat to medium-low and spoon the rendered juices over the pork. Continue cooking until the pork is fully cooked and coated in a glossy, sticky glaze (internal temperature should reach 145°F / 63°C).
Serve:
- Remove from heat and serve hot with garlic fried rice and fried eggs.
Notes
- Storage: Store uncooked marinated tocino in the refrigerator for up to 48 hours (72 hours if using curing salt). Cooked tocino can be refrigerated for up to 4 days.
- Freezing: Marinated raw tocino freezes well for up to 2 months. Thaw overnight in the refrigerator before cooking.
- Variations: Add chili flakes or chili paste for spicy tocino.
- Substitute pork with chicken thighs for chicken tocino.
- Use the air fryer (375°F for 8–12 minutes, flipping halfway) for a quicker, less oily version.
- Tip: Avoid high heat throughout cooking—sugar can burn easily. Medium to medium-low heat gives the best caramelization.