Pork Tocino (Sweet Cured Pork) is known for its sweet and savory flavors with a signature reddish color from annatto.
Making it home allows you to control the quality of ingredients and adjust the sweetness to your taste. Using pork belly results in tender, juicy meat that caramelizes beautifully when cooked.
Tosilog is one of the most popular “silog” breakfasts in the Philippines. It is a portmanteau of the Filipino words tocino, Sinangag (Garlic Fried Rice), and itlog (egg). Chicken Tocino (Sweet Cured Chicken) is a delicious variation.
You may also like to try Tapsilog with beef tapa, Longsilog with longganisa (sweet sausages), or Bangsilog with fried bangus (milkfish). Serve them with Achara (Pickled Green Papaya), Cucumber Salad (Ensaladang Pipino) with tomatoes, and a spiced vinegar dipping sauce.
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Ingredients you'll need
Notes and substitutions
- Pork: I used thin slices of skinless pork belly for a good balance of meat and fat that doesn't dry out after pan-frying. You can also use a well-marbled pork butt or shoulder. Chicken thighs are another option.
- Pineapple juice: It adds sweetness, tenderizes the meat, and enhances the flavors. In a pinch, you can also use apple or orange juice.
- Annatto powder: It is a natural food coloring that imparts that distinct reddish hue. 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 mince 4 garlic cloves, 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.
Step 2: Warm ⅓ cup of pineapple juice in the microwave, then dissolve 1-2 teaspoons of annatto powder. Add the remaining marinade ingredients: mashed garlic, 1 tablespoon soy sauce, ⅔ cup sugar, 1 tablespoon kosher salt (use half for table salt), and ½ teaspoon ground pepper. Mix well.
Step 3: Place the meat in a container or a resealable bag. Pour the marinade 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, freeze it to extend its shelf life.
Step 4: 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.
Step 5: Remove the cover and allow the remaining water to evaporate. Adjust the amount of oil based on the type of meat, adding more if necessary.
Step 6: Constantly move the slices while caramelizing the outside for 3-5 minutes to prevent burning.
Cut the tocino into bite-sized pieces. Serve and enjoy!
Recipe FAQs
Tocino is known for its sweet, savory, and garlicky flavor profile. The caramelization adds a flavorful, slightly sticky glaze that enhances its overall taste.
The most popular choice is pork. I like pork belly for its flavor and texture, although it can be fatty. Pork butt and shoulder are also commonly used but require proper slicing and cooking to prevent toughness. Chicken thighs are another excellent option, as they remain moist and readily soak up the marinade.
Other pork recipes you may like
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📖 Recipe
Pork Tocino (Sweet Cured Pork)
Equipment
- Skillet
Ingredients
- 2 pounds skinless pork belly or shoulder 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
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.
- 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 meat in a container or a resealable bag. Pour the marinade 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, freeze it to extend its shelf life.
- 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. Adjust the amount of oil based on the type of meat, adding more if necessary.
- Constantly move the slices while caramelizing the outside for 3-5 minutes to prevent burning.
- Cut them into bite-sized pieces. Serve and enjoy!
Video
Notes
- Pork: I used thin slices of skinless pork belly for a good balance of meat and fat that doesn't dry out after pan-frying. You can also use a well-marbled pork butt or shoulder. Chicken thighs are another option.
- Pineapple juice: It adds sweetness, tenderizes the meat, and enhances the flavors. In a pinch, you can also use apple or orange juice.
- Annatto powder: It is a natural food coloring that imparts that distinct reddish hue. It has no flavor, so you can skip it if you are not particular about the color.
Linda
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!
Nora Rey
I totally get you – natural ingredients always make a difference.