Sweet & Savory Pork Tocino
This pork tocino recipe delivers the classic taste of Filipino cured meat without any preservatives. Marinated overnight in a blend of pineapple juice, brown sugar, garlic, and soy, it caramelizes beautifully in the pan and pairs perfectly with garlic rice and fried eggs for a satisfying breakfast or brunch.
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.