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    Home » Pork Recipes

    Pork Tocino Recipe (Sweet Cured Pork)

    Published: Jun 14, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Filipino Pork Tocino (Sweet Cured Pork) is all about that perfect blend of sweet and savory, with a lovely reddish color from annatto. When you make it at home, you get to pick the best ingredients and adjust the sweetness just how you like it. Go for pork belly to get that super tender and juicy meat that crisps up and caramelizes beautifully in the pan.

    Tocilog on a plate with Achara (Pickled Green Papaya), tomatoes, and cucumbers.
    Jump to:
    • What is Tocino?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More silog-breakfast options
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Tocino?

    Tocino, a Filipino breakfast staple, is similar to bacon in other cuisines. This pork tocino recipe doesn't contain any preservative, unlike store-bought versions that often include salitre or saltpeter.

    It's traditionally made with pork belly or another pork cut, marinated in a blend of soy sauce, sugar, and garlic. Annatto is used to give it its signature reddish color, although some recipes may use red food coloring. Chicken Tocino is a variation with boneless chicken thighs.

    Tosilog is among the most popular “silog” breakfasts in the Philippines. It is a portmanteau of the Filipino words tocino, Sinangag (Garlic Rice), and itlog (fried egg). It's typically served with achara and a spiced vinegar dipping sauce.

    Ingredients you'll need

    Individual ingredients for Tocino (Sweet Cured Pork)
    Water and oil (for frying) are not in the photo.

    Notes and substitutions

    • Pork: I used thin slices of skinless pork belly because they have a nice balance of meat and fat, and they stay juicy even after pan-frying. You could also use a well-marbled pork butt or shoulder.
    • Garlic: This recipe uses a lot of garlic because tocino traditionally contains a lot of it. If you're not a fan of strong garlic taste, feel free to reduce the amount or use garlic powder as a milder alternative.
    • Pineapple juice: I used pineapple juice because it sweetens, tenderizes, and boosts the overall flavor of the meat. Apple or orange juice can also work in a pinch.
    • Annatto powder: It is a natural food coloring that gives that distinct reddish color. It has no flavor, so you can skip it if you are not particular about the color.

    How to make this recipe

    Step 1: Finely chop 4 garlic cloves, then pile them together and sprinkle a pinch of salt over them. The salt acts as an abrasive that breaks down the garlic.

    Then, use the flat side of your knife blade to press down on the garlic, sliding it back and forth to mash it into a smooth paste.

    PRO TIP: Mashing your garlic into a paste with a little salt works like sandpaper, smoothing it out perfectly. This paste blends better into your marinade and penetrates the meat evenly. Plus, it prevents those tiny bits from burning when you cook, making every bite delicious!

    Mashing the garlic into a paste-like consistency using the flat side of the knife.

    Step 2: Warm up ⅓ cup of pineapple juice in the microwave, then stir in 1-2 teaspoons of annatto powder until dissolved. Add the rest of the marinade ingredients: your mashed garlic, 1 tablespoon of soy sauce, ⅔ cup of sugar, 1 tablespoon of kosher salt (use half for table salt), and ½ teaspoon of ground pepper. Mix everything well.

    PRO TIP: Always taste the marinade before adding the meat to make sure it's just the way you like it.

    Mixing the tocino marinade in a bowl with a whisk.

    Step 3: Place the meat into a container or a resealable bag. Pour the marinade over the meat, making sure each slice is evenly coated.

    Let it marinate in the refrigerator for at least overnight, or up to 3 days for a deeper flavor. If you’re not planning to cook it soon, you can freeze it to keep it fresh longer.

    Marinating the pork belly slices in the mixture.

    Step 4: Arrange the marinated meat in a single layer in a skillet. Add about ¼ inch of water and cover the skillet. Cook over medium-high heat for 5 minutes, flipping halfway through.

    Marinated pork belly slices in some water in the skillet.

    Step 5: Take off the cover and let any remaining water evaporate. As the meat dries, the fat will start to render. If the meat is lean, you might need to add more oil to help it cook properly.

    Cooking the tocino in water in the skillet.

    Step 6: Keep the slices moving in the pan to caramelize the outside without burning. Do this for about 3-5 minutes.

    Caramelizing the tocino in the skillet.

    Cut the tocino into bite-sized pieces and serve it alongside garlic rice and a fried egg for a delicious Tocilog!

    Store leftovers in the fridge in an airtight container. Be sure to enjoy them within a day or two to keep the flavor and texture at their best.

    Tocino (Sweet Cured Pork) in a bowl.

    Recipe FAQs

    What does tocino taste like?

    Tocino has a sweet, savory flavor with a nice touch of garlic. When it’s cooked, it gets this tasty, slightly sticky glaze from the sugar caramelizing. It’s really delicious!

    What kind of meat is best for tocino?

    The best meat for tocino is usually pork. Pork belly is amazing because it’s flavorful and tender, though it can be a bit fatty. Pork butt and shoulder are also great choices; just make sure to slice and cook them right so they’re not too tough. If you prefer chicken, go for thighs—they stay juicy and really take in the marinade well.

    More silog-breakfast options

    A silog is a Filipino dish that includes sinangag (garlic fried rice), itlog (fried egg), and a protein variety. Here are some popular choices:

    • Longsilog: Savory garlic sausages known as longganisa.
    • Bangsilog: Crispy-fried milkfish (bangus) marinated in vinegar and garlic.
    • Tapsilog: Grilled or pan-seared slices of beef (tapa) marinated in soy sauce, vinegar, and garlic.
    • Spamsilog: Fried slices of the popular canned meat, SPAM.
    • Hotsilog: These are Filipino red hotdogs, usually paired with banana ketchup.
    • Cornsilog: Sautéed corned beef with onions and sometimes potatoes.
    • Lechon Kawali Silog: Fried pork belly, served with lechon sauce..

    Other pork recipes you may like

    • Igado in a bowl.
      Igado (Pork and Liver Stew)
    • Lechon Paksiw on a plate.
      Lechon Paksiw Recipe
    • Humba in a bowl.
      Humba Recipe
    • Dinuguan in a bowl.
      Dinuguan Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Pork Tocino Sweet Cured Pork with garlic rice topped with fried egg, vinegar dipping sauce, and salad on a plate.

    Pork Tocino (Sweet Cured Pork)

    Sweet-cured pork with a signature reddish color from annatto.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: Filipino
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Marinate: 8 hours hours
    Total Time: 8 hours hours 25 minutes minutes
    Servings: 8
    Calories: 661kcal
    Author: Nora Rey
    Cost: $10-$12

    Equipment

    • Skillet

    Ingredients

    • 2 pounds skinless pork shoulder or belly thinly sliced (see note)
    • 4 garlic cloves minced & mashed to a paste
    • ⅓ cup pineapple juice (see note)
    • 1-2 teaspoons annatto powder (see note)
    • 1 tablespoon soy sauce
    • ⅔ cup granulated sugar sub: brown sugar
    • 1 tablespoon kosher salt (use half for table salt)
    • ½ teaspoon ground black pepper
    • Cooking oil as needed
    US Customary - Metric

    Instructions

    • Finely mince the garlic, gather them into a pile, and sprinkle a pinch of salt over them. Place the flat side of the knife's blade on top of the garlic and glide it back and forth, mashing it into a paste-like consistency.
    • In a bowl, warm the pineapple juice in the microwave, then dissolve the annatto powder.
    • Add the remaining marinade ingredients: mashed garlic, soy sauce, sugar, salt, and ground pepper. Mix well.
    • Place the sliced pork in a container or a resealable bag. Pour the mixture over the meat, coating each slice evenly.
    • Marinate in the refrigerator for at least overnight or up to 3 days. If you plan to cook it later, keep it in the freezer for longer storage.
    • To fry them, arrange them in a single layer in a skillet. Add about ¼ inch of water and partially cook them covered over medium-high heat for 5 minutes. Flip them halfway.
    • Remove the cover and allow the remaining water to evaporate. As the meat dries, the fat will start to render. If the meat is lean, you might need to add more oil to help it cook properly.
    • Constantly move the slices while caramelizing the outside for 3-5 minutes to prevent burning.
    • Cut them into bite-sized pieces. Serve and enjoy!

    Notes

    • Pork: I used thin slices of skinless pork belly because they have a nice balance of meat and fat, and they stay juicy even after pan-frying. You could also use another cut of pork, like pork butt or shoulder.
    • Garlic: This recipe uses a lot of garlic because tocino traditionally contains a lot of it. If you're not a fan of strong garlic taste, feel free to reduce the amount or use garlic powder as a milder alternative.
    • Pineapple juice: I used pineapple juice because it sweetens, tenderizes, and boosts the overall flavor of the meat. Apple or orange juice can also work in a pinch.
    • Annatto powder: It is a natural food coloring that gives that distinct reddish color. It has no flavor, so you can skip it if you are not particular about the color.

    Nutrition

    Calories: 661kcalCarbohydrates: 19gProtein: 11gFat: 60gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gCholesterol: 82mgSodium: 1035mgPotassium: 236mgFiber: 0.1gSugar: 18gVitamin A: 13IUVitamin C: 2mgCalcium: 11mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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      Pork and Mushroom Stir Fry Recipe
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      Pineapple-Glazed Ham (Stovetop Recipe)
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      Tokwa't Baboy Recipe
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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Linda

      July 11, 2023 at 3:51 am

      5 stars
      I like that this doesn't have food coloring. Most tocino sold in restaurants or even frozen ones in the supermarket are dyed red! I will definitely give this a try!

      Reply
      • Nora Rey

        July 20, 2023 at 1:37 pm

        I totally get you – natural ingredients always make a difference.

        Reply
    5 from 1 vote

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