Pork Tocino Recipe Filipino: Sweet & Savory Perfection!

Craving that iconic Filipino breakfast staple? Look no further! This Pork Tocino recipe delivers that irresistible sweet and savory flavor you love, right in your own kitchen. Forget store-bought versions loaded with preservatives – with just a handful of ingredients and a little patience, you can create authentic, melt-in-your-mouth tocino that’s far superior. This recipe is perfect for meal prepping, impressing brunch guests, or simply satisfying a late-night craving. Get ready to experience a taste of home!

Why This Recipe Works

This recipe isn’t just about throwing ingredients together; it’s about achieving the perfect balance of flavors and textures that define authentic tocino. Here’s why this recipe stands out:

• The Marinade Magic: The key to great tocino is the marinade. This recipe uses a precise blend of sugar, soy sauce, garlic, and pineapple juice (or annatto powder for color) to create that signature sweet, salty, and slightly tangy flavor profile.
• Proper Curing Time: Patience is a virtue, especially when it comes to curing. Allowing the pork to marinate for at least 24 hours, and preferably 48, allows the flavors to fully penetrate the meat, resulting in a more flavorful and tender tocino.
• Thinly Sliced Pork: Thinly sliced pork is crucial for even cooking and achieving that slightly caramelized exterior. The thin slices also allow the marinade to absorb more effectively.
• Versatile Cooking Methods: Whether you prefer pan-frying, grilling, or even baking, this recipe provides guidance for achieving delicious results with your preferred cooking method.
• Adjustable Sweetness: The amount of sugar can be adjusted to your personal preference. Prefer a less sweet tocino? Simply reduce the sugar quantity.

Ingredients

• 1 kg (2.2 lbs) Pork Shoulder (Kasim) or Pork Belly (Liempo): Choose a cut with some fat for the best flavor and tenderness. Pork shoulder is leaner, while pork belly is richer.
• 1 cup Sugar: White sugar is traditionally used, but brown sugar can be substituted for a deeper molasses flavor.
• 1/2 cup Soy Sauce: Use regular soy sauce, not low-sodium, for the right saltiness.
• 1/4 cup Pineapple Juice: Adds a subtle tang and helps tenderize the meat. Alternatively, you can use 1 tablespoon of annatto powder (atsuete) for color.
• 6 cloves Garlic, minced: Freshly minced garlic is essential for that pungent aroma and flavor.
• 1 teaspoon Ground Black Pepper: Adds a touch of spice.
• 1/2 teaspoon Salt: Enhances the overall flavor and helps with the curing process.
• 1/4 cup Water: Helps dissolve the sugar and distribute the marinade evenly.
• Cooking Oil: For pan-frying.

Instructions

1. Prepare the Pork: Slice the pork into very thin slices, about 1/8 inch thick. This is best done when the pork is slightly frozen, making it easier to slice. Aim for slices that are roughly 2-3 inches long and 1-2 inches wide.
2. Make the Marinade: In a large bowl, combine the sugar, soy sauce, pineapple juice (or annatto powder), minced garlic, ground black pepper, salt, and water. Whisk until the sugar is completely dissolved.
3. Marinate the Pork: Add the sliced pork to the marinade and mix well, ensuring that all the pieces are coated evenly.
4. Cure the Pork: Cover the bowl with plastic wrap and refrigerate for at least 24 hours, and preferably 48 hours. The longer it marinates, the more flavorful the tocino will be. Turn the pork occasionally to ensure even marination.
5. Cook the Tocino:
   • Pan-Frying (Recommended): Heat a tablespoon of cooking oil in a large skillet over medium heat. Add the marinated pork in a single layer, being careful not to overcrowd the pan. Cook for 3-5 minutes per side, or until the pork is cooked through and nicely caramelized. You may need to add a little water to the pan if the sugar starts to burn before the pork is cooked. This helps create a syrupy glaze.
   • Grilling: Preheat your grill to medium heat. Grill the marinated pork for 2-3 minutes per side, or until cooked through and slightly charred. Watch closely to prevent burning due to the sugar content.
   • Baking: Preheat your oven to 375°F (190°C). Spread the marinated pork in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through and slightly caramelized.
6. Serve: Serve the pork tocino hot with garlic fried rice (sinangag) and a fried egg (itlog) for a traditional Filipino breakfast (Tosilog).

Tips for Success

• Freeze the Pork Slightly: As mentioned before, partially freezing the pork makes it much easier to slice thinly.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and prevent the tocino from browning properly. Cook in batches if necessary.
• Adjust Sweetness to Taste: Feel free to adjust the amount of sugar to your liking. Start with a smaller amount and add more if needed.
• Use a Non-Stick Pan: A non-stick pan will help prevent the tocino from sticking and burning.
• Watch for Burning: The high sugar content in the marinade can cause the tocino to burn easily. Keep a close eye on it while cooking and adjust the heat as needed. Adding a little water to the pan can also help prevent burning.
• Experiment with Flavors: While this recipe is for traditional tocino, you can experiment with other flavors by adding ingredients like smoked paprika, chili flakes, or ginger to the marinade.

Storage Instructions

Marinated Pork: The marinated pork can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Thaw completely in the refrigerator before cooking.

Cooked Tocino: Cooked tocino can be stored in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet or microwave until warmed through.

FAQ

Q: Can I use other cuts of pork?

A: Yes, you can use other cuts of pork, but pork shoulder and pork belly are the most commonly used and provide the best flavor and texture. Pork loin can also be used, but it tends to be drier.

Q: Can I use honey instead of sugar?

A: Yes, you can use honey as a substitute for sugar, but it will alter the flavor slightly. Start with a smaller amount of honey, as it is sweeter than sugar.

Q: Can I add other spices to the marinade?

A: Absolutely! Feel free to experiment with other spices like smoked paprika, chili flakes, or ginger to customize the flavor of your tocino.

Q: Why is my tocino tough?

A: Tough tocino is usually caused by overcooking or using a cut of pork that is too lean. Make sure to slice the pork thinly, marinate it for a sufficient amount of time, and avoid overcooking.

Q: Can I make this recipe ahead of time?

A: Yes! In fact, marinating the pork for a longer period of time (up to 48 hours) will result in a more flavorful tocino. You can also cook the tocino ahead of time and store it in the refrigerator for up to 3 days.

Conclusion

Making your own Pork Tocino at home is easier than you think! This recipe provides a simple and delicious way to create that classic Filipino breakfast staple. With its perfect balance of sweet and savory flavors, this homemade tocino is sure to become a family favorite. So, gather your ingredients, follow the instructions, and get ready to enjoy a taste of home! Mabuhay! (Long live!)