If there’s one Filipino breakfast dish that instantly brings comfort and nostalgia, it’s definitely Pork Tocino.
With its signature sweet-savory glaze, garlicky aroma, and melt-in-your-mouth texture, this classic cured pork is perfect with garlic rice and a fried egg on the side.
The best part? It’s surprisingly easy to make at home!
Why I Love This Recipe
Sweet and savory perfection – A beautiful balance of sugar, soy, and garlic.
No curing salts needed – Just pantry-friendly ingredients.
Freezer-friendly – Make a big batch and store for later.
Perfectly caramelized – That glossy crust is unbeatable.
Better than store-bought – You control the flavor and ingredients.
What You’ll Need (Ingredient Highlights)
Pork shoulder – Sliced thin for even cooking and tender bites.
Brown sugar – Adds sweetness and helps create that iconic glaze.
Pineapple juice – Tenderizes the meat and gives subtle tropical notes.
Soy sauce and vinegar – A bold umami duo that adds depth.
Minced garlic – Essential for the savory backbone of tocino.
Red food coloring – For the traditional rosy hue (optional, but classic).
Salt and pepper – To round out all the flavors.
Oil – For pan-frying and building caramelization.
Pro Tips Before You Start
Slice pork evenly – Aim for ¼-inch thickness for uniform cooking.
Marinate overnight – 24 hours gives the best flavor and tenderness.
Use low heat – Helps avoid burning the sugar while caramelizing.
Flip frequently – Prevents sticking and ensures both sides are beautifully browned.
No food coloring? – Skip it, or use beet juice for a natural alternative.
How to Make Homemade Pork Tocino
Step 1: Slice the Pork
Cut pork shoulder into thin slices, about ¼ inch thick, for faster marinating and even cooking.
Step 2: Make the Marinade
In a mixing bowl, combine brown sugar, pineapple juice, soy sauce, vinegar, minced garlic, salt, pepper, and red food coloring (if using). Stir well.
Step 3: Marinate the Pork
Add the sliced pork to the bowl.
Toss until every piece is coated.
Cover and marinate in the fridge for at least 24 hours.
Step 4: Pan-Fry the Pork
Heat oil in a skillet over medium-low heat.
Add the marinated pork pieces in a single layer.
Step 5: Cook and Caramelize
Cook for 10–12 minutes, flipping the pork every minute to prevent burning and ensure even caramelization on both sides.
Step 6: Serve Hot
Once the pork is sticky, browned, and cooked through, serve hot with garlic fried rice (sinangag) and a fried egg for a classic Filipino breakfast.
What to Serve It With
Sinangag (garlic fried rice) – The perfect savory base.
Fried eggs – Runny yolk and sweet pork? A match made in heaven.
Atchara (pickled papaya) – For acidity to balance the richness.
Fresh tomato slices – Simple, juicy, and refreshing.
Hot coffee or iced tea – To round out the meal.
Variations / Substitutions
Use chicken or beef – Tocino isn’t just for pork!
Make it spicy – Add chili flakes or a dash of hot sauce.
Swap pineapple juice – Orange juice or lemon juice work in a pinch.
Omit food coloring – For a natural, rustic look.
Try air frying – Cook at 375°F for 8–10 minutes, flipping halfway.
Storage & Leftovers
Fridge – Store leftover cooked tocino in an airtight container for up to 3 days.
Freezer – Freeze raw marinated pork for up to 3 months. Thaw overnight in the fridge before cooking.
Reheat – Warm gently in a skillet over low heat to re-caramelize without drying out.
Batch prep – Double the recipe and freeze portions for quick breakfasts.
FAQs
Can I cook this without marinating overnight?
It’s possible, but the flavor won’t be as deep. At least 6 hours is recommended.
Can I use pork belly instead of shoulder?
Yes, but it’ll be fattier and richer—delicious in small portions.
Do I need red food coloring?
Not at all. It’s purely visual and traditional. The flavor stays the same without it.
Is this sweet like a dessert?
No—it’s sweet, but balanced with garlic, vinegar, and soy sauce for a savory profile.
Can I grill this instead of pan-frying?
Yes, just cook over indirect heat to avoid burning the sugar.
How do I know when it’s done?
The pork should be fully cooked, caramelized on both sides, and slightly sticky.
Can I use this marinade for chicken wings or ribs?
Absolutely! It works great on other meats too.
Final Thoughts
Pork Tocino is one of those recipes that instantly brings warmth and joy to the table.
With its signature sweet-savory glaze and tender texture, it’s everything you want in a hearty breakfast—or any meal of the day, really.
Whether you’re recreating a Filipino classic or trying it for the first time, this homemade version will have you hooked.
Sweet & Savory Pork Tocino
Ingredients
- 450 g pork shoulder sliced
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 6 cloves garlic minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 drops red food coloring
- 2 tablespoons oil
Instructions
- Slice pork shoulder into ¼-inch thick pieces.
- In a bowl, mix brown sugar, pineapple juice, soy sauce, vinegar, garlic, salt, pepper, and red food coloring.
- Add pork slices and marinate for 24 hours in the fridge.
- Heat oil in a skillet over medium-low heat.
- Add pork and cook for 10–12 minutes, flipping every minute until caramelized.
- Serve hot with garlic rice and a fried egg.
- See full steps with tips & photos → https://p4pd.org/pork-tocino/
Notes
- Red food coloring is optional—it mimics the traditional appearance but can be skipped.
- Avoid high heat to prevent burning the sugar in the marinade.
- Use boneless pork shoulder for the best texture and fat content.
