Pork Tocino (Sweet Cured Pork)

Sweet-cured pork with a signature reddish color from annatto.

Course Breakfast, Main Course

Cuisine Filipino

Prep Time 10

Cook Time 15

Marinate 8

Total Time 8 25

Servings

Calories 661kcal

Cost $10-$12

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!

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.