Published: by Nora Reyes · This post may contain affiliate links · 2 Comments
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Filipino Pork Tocino (Sweet Cured Pork) is known for its sweet and savory flavors and 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.
Jump to:
- What is Tocino?
- Ingredients you'll need
- Notes and substitutions
- How to make this recipe
- Recipe FAQs
- Try other silog-breakfast options
- Other pork recipes you may like
- 📖 Recipe
- 💬 Comments
What is Tocino?
Tocino is a Filipino breakfast staple best made with pork belly or another cut of pork. It's typically marinated in a mix of soy sauce, sugar, and garlic. Annatto is often used to give it its signature reddish color, though some recipes opt for red food coloring. Chicken Tocino (Sweet Cured Chicken) is a delicious variation.
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). Typically, it's served with Achara (Pickled Green Papaya) or Cucumber Salad (Ensaladang Pipino) and a spiced vinegar dipping sauce.
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 ⅓cup 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, ⅔cupsugar, 1 tablespoonkosher salt (use half for table salt), and ½ teaspoon ground pepper. Mix well.
PRO TIP: Taste the marinade before adding the meat to make sure it's to your liking.
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 with garlic rice and fried egg, and enjoy your Tocilog!
Store leftovers in the fridge in an airtight container. Consume within a day or two to maintain its flavor and texture.
Recipe FAQs
What does tocino taste like?
Tocino is known for its sweet, savory, and garlicky flavor profile. The caramelization adds a flavorful, slightly sticky glaze that enhances its overall taste.
What kind of meat is best for tocino?
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.
Try other 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: Uniquely Filipino red hotdogs, often served with banana ketchup.
- Cornsilog: Sautéed corned beef with onions and sometimes potatoes.
- Lechon Kawali Silog: Fried pork belly with crispy skin and juicy meat, served with lechon sauce.
Other pork recipes you may like
- Lechon Paksiw Recipe
- Humba Recipe
- Dinuguan Recipe
- Pork and Mushroom Stir Fry 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)
Sweet-cured pork known for its sweet and savory flavors 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
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 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!
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.
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.
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More Filipino & Asian Pork Recipes
- Pineapple-Glazed Ham Recipe
- Tokwa't Baboy Recipe
- Sinigang na Baboy Recipe
- Crispy Pata Recipe
Reader Interactions
Comments
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!Reply
Nora Rey
I totally get you – natural ingredients always make a difference.
Reply
