Tocino or 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.
Nowadays you can just buy tocino neatly packed and ready-to-cook but it is loaded with curing salt or salt pepper which is bad for our health. The recipe I have here is home made and does not contain any preservatives, only the sugar acts as the preservative. To prolong it’s shelf live, you need to freeze it after the curing process.
How To Make Pork Tocino (Sweet Cured Pork)
Tocino or 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.
Servings: 3 servings
Calories: 280kcal
Ingredients
- 1/2 kilo pork shoulder or kasim slice into 1/4 inch thick
- 1/2 cup brown sugar
- 1/4 tsp of 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:
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Hello! I tried doing tocino. But the meat is so tough. How come other tocino’s are so tender?
I think it depends on the kind of pork or what part of the pork you are using. Usually pork shoulder or pork butt is used. Also, the commercial tocino are using tenderizers to make it tender.
Hi there! Is garlic necessary for this recipe?
Hi Sahlee, yes it is necessary.
So I have 2 pounds of meat do I just double the recipe then?
Yes you have to double ingredients in the recipe.
Hi Sarah, you can use rock salt or kosher salt.
Is the measurement of salt for Kosher salt or ordinary table salt? Thanks!
How long can i keep and freeze it? Can I keep it in the freezer for 1 month?
Hi Loise, Yes you can store it in a freezer for a month.
Hi! Can I use this tocino recipe for my food business? Thanks!
Hi Joys, what kind of food business? are going to sell the tocino uncooked and frozen or in a restaurant or canteen? Since this tocino does not have preservatives or other stuffs for curing the meat, I’m not sure about the shelf life.
Hi i tried to sell homemade tocino and i got their feedback so bad result 🙁 . Can u assure to me that this recipe is delicious? Is it tender even w/out sprite and vinegar?
Hi May, I can’t assure you if it will suit your taste. You can try a small quantity first, let say 1/4 kilo then cook and taste it.
I didnt use red colouring and cooked on electric grill, but was amazing!! Served with spicy rice, the sweet with spicy done it for me! Thanks for the recipe.
Hi Haley, My pleasure! thanks for visiting and sharing your comment!
Been using recipe for about 6 months. My filipina and I love it.
Hi Bert, I’m happy that this recipe blog helped you in your cooking tocino.
Hi Kris, you only need to add chili or what ever spices to make it spicy and no need to reduce the sugar. But you can reduce the sugar if you think the amount is too sweet. It will not affect the curing process.
Hi! I’ve never made or had tocino before. But I plan to make it for someone who had it in Korea. He said one place in particular served it spicy. So would I reduce the sugar or is the current amount necessary for the curing process?
i like to make it…. I love food
Hi thanks for sharing this tocino recipe. I was looking for a tocino recipe without preservative (salitre) like this one.
Do i need to put it in freezer? Tnx
Hi Anar,
If you will store it for a longtime, you need to put it in the freezer.