Pork Tocino: Sweet Cured Pork
Tocino is thin pork cured in a sweet, pink marinade, then pan-fried until caramelized and sticky. It is the classic partner to garlic rice and a fried egg for breakfast.
About Pork Tocino
Tocino is Filipino sweet cured pork, thinly sliced and marinated with sugar, salt and pineapple juice, then pan-fried until caramelized. It is a breakfast favorite served with garlic rice and a fried egg, a combination known as tosilog.
The word comes from the Spanish tocino (cured pork). The Filipino version is sweet, slightly tangy and often reddish from added color. The pork cures for a day, which lets the sugar and salt penetrate and gives the characteristic texture.
Ingredient notes
- Pork shoulder: thin slices with a little fat.
- Sugar and salt: the cure.
- Pineapple juice: adds tang and helps tenderize.
- Paprika: gives a natural color.
Tips for the best Pork Tocino
- Slice thin. Partly freezing the pork helps.
- Cure for 24 hours. It builds flavor.
- Cook in water first. Simmer until the water evaporates.
- Fry carefully. The sugar burns quickly.
What to serve with Pork Tocino
Serve with garlic fried rice, a fried egg and vinegar.
Variations and substitutions
- Chicken tocino: use chicken slices.
- Beef tocino: use sirloin.
- Less sweet: reduce the sugar.
- Tapa: see Beef Tapa.
Storing and reheating
Cured pork freezes for up to 3 months. Cooked tocino keeps 3 days refrigerated.
Frequently asked questions
Why is tocino red?
Many recipes use food coloring or paprika.
How long should I cure it?
At least 24 hours.
Why does it burn?
The sugar caramelizes quickly; use moderate heat.
Can I cook it from frozen?
Thaw first for best results.
More Filipino recipes you might like
Pork Giniling, Tokwa't Baboy and Humba.
