Pork Tocino (Sweet Cured Pork)

Tocino is one of the popular pork dish for Pinoys but this dish, or maybe just the name was one of the Spanish influence that we inherited. Actually “tocino” is a Spanish word for “bacon” but when it comes to our cuisine, it is sweetened cured pork.

When it comes to Filipino cuisine, pork tocino is a classic dish that has been enjoyed by generations. This sweet cured pork is a popular breakfast food in the Philippines and can be served with rice, fried eggs, and tomato slices. While you can easily buy pre-packaged tocino in supermarkets, making it at home is not only healthier but also allows you to adjust the flavor to your liking.

A Sweet Symphony of Filipino Flavors

Pork tocino, a beloved staple in Filipino cuisine, is much more than just a dish; it’s a flavorful bite of history that connects us to our Spanish roots. The word “tocino” itself is Spanish for “bacon,” but in the Philippines, it refers to sweet cured pork that has become a breakfast favorite. While this dish has evolved far from its Spanish origins, it remains a cherished part of our culinary tradition, offering a perfect blend of sweet and savory that many Filipinos have grown up enjoying.

A Taste of History: The Origins of Tocino

Tocino, in its essence, showcases the rich tapestry of influences that have shaped Filipino cuisine over centuries. Introduced during the Spanish colonization, tocino initially mirrored the European method of curing meat. However, Filipino ingenuity transformed it into something uniquely our own, turning the traditional Spanish bacon into a sweet, tender delicacy that we now recognize as tocino. This adaptation speaks to the Filipino palate’s love for sweet flavors, a characteristic that is evident in many of our traditional dishes.

The Art of Sweet Curing: What Sets Tocino Apart

What makes tocino distinct from other cured meats is its unique blend of sweetness and the use of pineapple juice as a natural tenderizer. The process of making this dish involves marinating pork slices in a mixture of sugar, soy sauce, garlic, and a hint of pineapple juice. This combination not only infuses the meat with a delightful sweetness but also ensures that it remains tender and juicy after cooking. Unlike other cured meats that may rely on extensive smoking or drying, this dish is straightforward and quick to prepare, making it accessible even for novice cooks.

Bringing the Flavors Home: Making Tocino from Scratch

For those who want to experience the full flavor and freshness of tocino, making it at home is the way to go. The process is simple yet rewarding, allowing you to customize the dish to suit your taste. Start by combining brown sugar, soy sauce, garlic, and pineapple juice in a bowl. This mixture will serve as the marinade, which you then rub generously onto thin slices of pork. The pork is left to cure in the refrigerator for two to three days, giving the flavors time to meld.

Once cured, the meat is ready to be cooked, bringing those well-developed flavors to life. The cooking process is as simple as the curing, ensuring that anyone, even those new to cooking, can achieve a delicious result. Heat a generous amount of oil in a pan over medium-high heat, then fry the marinated pork slices for about three minutes on each side. The goal is to achieve a beautiful caramelization on the outside while keeping the meat tender and juicy on the inside. Be careful not to overcook the meat, as it can become tough and dry.

Serving Suggestions: Enjoying Tocino the Traditional Way

Tocino is traditionally enjoyed as part of a Filipino breakfast, often paired with garlic fried rice, known as sinangag, and a sunny-side-up egg, creating a dish called tocilog—a portmanteau of tocino, sinangag, and itlog (egg). The combination of flavors is truly a breakfast delight, offering a satisfying start to the day. Some also enjoy it with a side of sliced tomatoes or a dash of vinegar to cut through the richness of the meat, adding a bit of acidity that balances the dish.

A Dish for All Occasions: More Than Just Breakfast

While tocino is often associated with breakfast, it’s a versatile dish that can be enjoyed at any time of the day. It makes for a quick and satisfying lunch or dinner, especially when you’re short on time but still want something hearty and flavorful. It’s also a popular choice for family gatherings or fiestas, where its sweet and savory appeal is sure to please a crowd.

Homemade vs. Store-Bought: Why Making It Yourself Is Worth It

While store-bought tocino is convenient, making it at home offers several benefits. Not only do you have control over the ingredients—avoiding preservatives and artificial colors—but you can also adjust the sweetness, saltiness, and tenderness to your liking. Homemade tocino also allows you to experiment with different flavors, such as adding a touch of chili for some heat or experimenting with other sweeteners like honey or coconut sugar for a unique twist.

Preserving a Tradition: The Joy of Sharing Homemade Tocino

Making tocino at home isn’t just about the food; it’s about preserving a culinary tradition and sharing it with others. Whether you’re passing down the recipe to the next generation or introducing it to friends who have never tried it, homemade tocino is a delicious way to celebrate Filipino culture. It’s a dish that carries with it the warmth of home and the rich history of our nation, making every bite not just a meal, but a connection to our roots.

In the end, tocino is more than just sweet cured pork. It’s a reflection of Filipino ingenuity, a blend of historical influences and local tastes, and a symbol of the flavors that define our cuisine. Whether you enjoy it for breakfast, lunch, or dinner, tocino remains a timeless favorite that continues to bring joy to Filipino tables across the world.

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4.41 from 5 votes

How To Make Pork Tocino (Sweet Cured Pork)

Learn how to make delicious and healthy pork tocino with this easy homemade recipe. No preservatives, just natural ingredients for a classic Filipino dish.

Prep Time3 days d

Cook Time6 minutes mins

Total Time3 days d 6 minutes mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: pork tocino, tocino

Servings: 4 servings

Calories: 445kcal

Author: Manny

Ingredients

• 1/2 kilo pork shoulder or kasim slice into 1/4 inch thick
• 1/2 cup brown sugar
• 1/4 tsp red food coloring or annatto powder
• 2 Tbsp soy sauce
• 2 cloves garlic minced
• 1/8 cup pineapple juice optional
• 1/2 tsp. salt

Instructions

How To Make Pork Tocino (Sweet Cured Pork):

• Combine the ingredients: brown sugar, food coloring, soy sauce, garlic, pinepple juice and salt in a mixing bowl.
• Put the sliced pork in the bowl and rub the mixture liberally on all sides of the pork.
• You can either use a zip bag and put all the pork and mixture or in a tupperware container for curing the pork.
• Put inside a refrigerator and cure for 2 to 3 days.
• After curing the pork, you can either fry or grill it. Heat at least 4 tablespoons of cooking oil.
• Fry the tocino at least 3 minutes on each sides until browned on medium to high heat or until cooked.
• Don't overcook because it will become too dry and tough.
• Serve with fried egg and fried rice or java rice

Video

Watch the Video on How to Make Pork Tocino:

Notes

Cooking Tips:

Balance the Sweetness

When making tocino at home, it's important to balance the sweetness to avoid overpowering the natural flavor of the pork. Adjust the amount of sugar in the marinade based on your taste preference, and consider using natural sweeteners like honey or coconut sugar for a healthier twist. Taste the marinade before adding the meat to ensure it has the right balance of sweet and savory.

Don’t Rush the Curing Process

Patience is key when curing the meat, as this step allows the flavors to fully develop and penetrate the pork. Let the pork cure in the refrigerator for at least two to three days to achieve the best results. Skipping this step or shortening the curing time can lead to a less flavorful and less tender tocino.

Cook Over Medium Heat for Tender Meat

To prevent the tocino from becoming dry and tough, cook it over medium heat rather than high heat. This allows the pork to cook through evenly while the sugars in the marinade caramelize perfectly, creating a delicious crust without burning. If the heat is too high, the outside may burn before the inside is fully cooked, leading to a less desirable texture.