Are you looking for tasty heavy breakfast with pork tocino and fried rice with fried egg on the side? But you are pondering the guilt of eating pork meat again…….hmmm….I think a lighter version of tocino is what you need and here it is, the chicken tocino. Very simple to make and only needs ingredients found in your kitchen pantry or a short distance to a small grocery store. There is also no complicated steps and cooking procedures to follow. Just mix the ingredients and cure the meat just like marinating the meat when preparing to marinate a chicken barbecue. Since this recipe is home made, I didn’t include curing salt or salitre which is used as a preservative to prolong the shelf life and if you are planning to sell it. The sugar and pineapple juice will serve as a curing agent and preservative as well.
I think a lighter version of tocino is what you need and here it is, the chicken tocino.
Prep Time10mins
Cook Time11mins
Total Time21mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken tocino, tocinong manok
Servings: 2to 3 servings
Calories: 150kcal
Author: Manny
Ingredients
1/2kiloboneless chicken breastsliced
1/3cupbrown sugar
1/4cuppineapple juice
1/2tsp.refined salt
1/2tsp.ground black pepper
2Tbsp.tomato catsup
annato powder or red food coloringoptional
Instructions
How to make Chicken Tocino:
Pound the chicken breast to tenderize. Then slice it into serving pieces or your desired sizes.
In a mixing bowl, combine chicken, sugar, pineapple juice, salt, pepper, catsup and annato powder. mix well to combine the meat with the curing mixture.
Transfer the chicken with the curing mix in a container with lid or a zip bag. Refrigerate overnight to cure the meat.
To cook the chicken tocino, you can fry it straight in the frying pan with at least 4 tablespoons of oil. Fry the tocino for at least 3 minutes on each sides on medium heat or until brown.
Or you also boil the tocino with small amount of water with the marinade until the liquid evaporates and the meat is tender. Then add some cooking oil and fry until it caramelized. Serve with fried rice and fried egg for breakfast.
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Hi! Gano katagal ang itinatagal nito before it goes bad? Pwede ba siya i-store for 1 week sa ref? I’m thinking of making this ahead para kapag nagustuhan ng mag tocino ay ipriprito na lang. Thanks!
Hi Veronica, I’m not sure about the shelf life because it does not contain any preservatives like salitre. Only the sugar acts as a preservative. I think storing it in the freezer will prolong its shelf life for months.
pwede ba ang chicken parts dito like drum stick/wings instead of breast lang? if yes, pano kaya ifry nang hindi sunog yung labas (dahil sa brown sugar) pero luto yung loob? boil din ba muna? Thanks!
I made this before using oranges I got from the backyard and it was also great. Our residents really liked it, served with their leafy salad.
Hi Alexander! Thanks for sharing your cooking tips! 😁
How much annato powder do you put in the marinade?
HI Vanessa, you can start at 1/4 tsp.
Hi! Gano katagal ang itinatagal nito before it goes bad? Pwede ba siya i-store for 1 week sa ref? I’m thinking of making this ahead para kapag nagustuhan ng mag tocino ay ipriprito na lang. Thanks!
Hi Veronica, I’m not sure about the shelf life because it does not contain any preservatives like salitre. Only the sugar acts as a preservative. I think storing it in the freezer will prolong its shelf life for months.
pwede ba ang chicken parts dito like drum stick/wings instead of breast lang? if yes, pano kaya ifry nang hindi sunog yung labas (dahil sa brown sugar) pero luto yung loob? boil din ba muna? Thanks!
HI Tonz, yes it better to boil it first. Para luto agad yung loob ng chicken.