About this recipe

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.

Instructions

1. 1

   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.

2. 2

   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.