Tocino
Filipino-style cured pork tocino is a beloved breakfast staple — sweet, garlicky, and lightly caramelized. Thin slices of pork shoulder are marinated in a vibrant mix of sugar, soy sauce, vinegar, and garlic, then pan-fried until sticky and golden. Serve alongside garlic fried rice and a fried egg for the classic Filipino 'tosilog' experience.
4 servings · Prep 20 min · Cook 20 min · Total 500 min
Southeast Asian · Breakfast · Main Course
Ingredients
Open in recipe scaler →Main
1.5 lb pork shoulder sliced thin, about ¼-inch thick
Marinade
0.5 cup white sugar
3 tbsp soy sauce
2 tbsp white cane vinegar or apple cider vinegar
apple cider vinegar
6 cloves garlic minced
1 tsp salt
0.5 tsp black pepper freshly ground- 1 tsp annatto powder or achuete; gives the classic orange-red color
- achuete
2 tbsp pineapple juice helps tenderize the meat
Cooking
2 tbsp neutral cooking oil such as canola or vegetable oil
canola oil- vegetable oil
0.25 cup water
Equipment
Mixing Bowl
Skillet
Plastic Wrap
Ziploc Bag
Instructions
- In a large #[Mixing Bowl], combine the @[White Sugar], @[Soy Sauce], @[White Vinegar], @[Garlic] minced, @[Salt], @[Black Pepper], and @[Annatto Powder] (if using). Stir until the @[White Sugar] is mostly dissolved. Add the @[Pineapple Juice] if using. Add the @[Pork Shoulder Sliced Thin] and toss well to coat every piece thoroughly.
- Transfer the @[Pork Shoulder Sliced Thin] and all the marinade into a zip-lock bag or cover the #[Mixing Bowl] tightly with plastic wrap. Refrigerate for at least ~[8 hours], or overnight for the best flavor and color. The longer it marinates, the more deeply flavored and tender the tocino will be.
