Pork Tocino Recipe (Sweet Cured Pork)

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, 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.

Pork Tocino:A Filipino Breakfast Classic

When it comes to Filipino breakfasts, pork tocino is a dish that holds a special place in the hearts—and bellies—of many. Growing up, my mornings often began with the irresistible smell of tocino frying in the pan, a treat that seemed to promise a good day ahead. This sweet, cured pork dish, often paired with garlic rice and fried egg, has been a breakfast staple for generations of Filipinos. Although most people pick up ready-made tocino at the store, making it from scratch brings an extra level of satisfaction and a taste that’s unmistakably more vibrant and rich.

The Story Behind Filipino Pork Tocino

The name “tocino” actually has Spanish roots, where it traditionally refers to “bacon.” But as with many dishes in Filipino cuisine, we gave tocino our own twist, making it sweet rather than savory and smoky. My Lola Clara always reminded us that food is as much about memory as it is about flavor, and making tocino at home brings back memories of lively breakfasts at our family home in Pangasinan. According to my Uncle Tony, the sweetness in tocino became popular during the early Spanish colonial days, when sugarcane was widely cultivated and integrated into local dishes. While there’s no definite record on how tocino took on its sweet, unique Filipino twist, its flavors are deeply tied to our history and culture.

Why Make Pork Tocino from Scratch?

Sure, you can find pork tocino in just about any grocery store in the Philippines, but making it at home has its own rewards. Preparing homemade tocino lets you control the ingredients, skip preservatives, and adjust the sweetness or saltiness to suit your taste. My Ate Liza insists that store-bought versions can’t compare to homemade, especially when it comes to texture and flavor. Plus, if you’re looking for a healthier version, you can tweak the recipe to reduce sugar or use less oil when cooking.

Preparing the Ingredients for Sweet Cured Pork

To create the signature sweet taste of pork tocino, you’ll need a few key ingredients: brown sugar, garlic, soy sauce, pineapple juice, and a pinch of salt. Some folks like to add a bit of red food coloring to give the pork that rosy, vibrant color we often associate with tocino, but it’s totally optional if you’re aiming for a more natural look.

A tip from my Tita Marie is to use freshly pressed pineapple juice instead of the canned kind. She says the natural enzymes in fresh pineapple juice help tenderize the pork, giving it that melt-in-your-mouth quality. And she’s right—using fresh pineapple juice does make a difference, lending a slight tang that perfectly balances the sweetness. When it comes to choosing the pork itself, go for pork shoulder or pork belly, as these cuts have a good balance of meat and fat, ensuring each bite is juicy and flavorful.

Curing the Pork to Perfection

Curing is what gives tocino its unique flavor and texture. To start, combine all the ingredients—sugar, soy sauce, garlic, pineapple juice, a dash of salt, and food coloring, if using. Mix it until the sugar dissolves, and then add the pork slices, making sure to coat each piece thoroughly. My cousin Jaime taught me a trick he swears by: massage the mixture into the pork to make sure the flavors really penetrate the meat. You can let the pork marinate in a large ziplock bag or a sealed container to keep everything tidy and allow for even curing.

Once mixed, the pork needs to rest in the refrigerator for two to three days. This curing time is essential, allowing the meat to soak up the sweet and savory flavors completely. Remember not to rush this part—according to Jaime, patience is key to achieving that authentic, homemade tocino flavor we all crave.

Cooking Your Homemade Pork Tocino

When your tocino is done curing, it’s finally time to cook it up and enjoy! You can fry it or grill it, depending on your preference. For the classic pan-fried version, heat about four tablespoons of cooking oil in a skillet over medium-high heat. Carefully lay the pieces in, letting each side cook for about three minutes until browned but still juicy. Be mindful not to overcook the pork, as too much heat can make it dry and tough. The goal is a perfect caramelization on the outside with tender, juicy meat on the inside.

For those who prefer a smokier flavor, grilling is a fantastic option. Just make sure to cook it over medium heat, allowing the pork to cook through without charring too quickly. Whether you fry or grill, the result is a deliciously sticky, sweet, and savory tocino that’s bound to bring a little bit of morning magic to your plate.

A Hearty Breakfast, Filipino-Style

In our family, serving the tocino isn’t complete without a side of garlic fried rice and a fried egg, known as “tocilog.” There’s something nostalgic about this meal combination that transports you back to simpler days. Ate Liza often tops her tocilog with a few slices of fresh tomatoes and cucumbers to add a touch of freshness, and I’ve started to do the same—it’s a simple addition that complements the richness of the tocino.

So next time you’re in the mood for a traditional Filipino breakfast, why not try making tocino from scratch? Not only is it a satisfying way to spend time in the kitchen, but it’s also a delicious way to enjoy a piece of Filipino history with every bite. Whether you’re serving it for breakfast, lunch, or even dinner, homemade pork tocino is sure to become a beloved staple on your table, just as it has been for ours.

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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: fried pork recipe, pork recipe, pork tocino, sweet cured pork, 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.