There’s something comforting about waking up to the aroma of sizzling tocino in the pan. Sweet, savory, and caramelized to perfection — it’s one of those classic Filipino breakfast staples that instantly reminds you of home. Whether you enjoy it with garlic fried rice and a sunny-side-up egg (a combo lovingly known as Tosilog), or simply on its own, tocino always brings a little joy to the table.
What Is Tocino?
Tocino is the Filipino version of cured meat, often made with pork but sometimes with chicken or beef. Its name comes from the Spanish word tocino, meaning “bacon.” In the Philippines, however, it’s not smoked — instead, it’s marinated in a sweet and tangy mix that gives it that signature reddish hue and candy-like glaze when cooked.
Ingredients
Here’s what you’ll need to make tocino from scratch. The important ingredient is to have pink curing salt:
For the Meat:
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2 lbs pork shoulder (the less lean, the better) or pork belly, thinly sliced or try chicken
For the Marinade:
- 1 cup brown sugar
- 1 tbsp garlic, minced
- 2 tbsp pink curing salt
- 1/4 cup fruit juice (whatever you have in stock)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp rice flour
- 1 tsp ground black pepper
- 1 tsp paprika or annatto powder (for color)
Instructions
1. Prepare the Pork:
Slice the pork thinly — about ¼ inch thick. Keep the fat. It will be the best parts. The thinner you go, the quicker it will cook.
2. Make the Marinade:
In a bowl, combine the salt, sugar, garlic, fruit juice, soy sauce, rice wine vinegar, pepper, and paprika. Mix until the sugar dissolves completely.
3. Marinate:
Add the pork and mix the marinade. Mix well, ensuring every slice is coated. Cover and refrigerate for at least 24 hours or up to 3 days for a deeper flavor.
4. Cook the Tocino:
Traditionally, tocino is cooked in a bit of water until it evaporates — then fried in its own rendered fat.
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Place the marinated meat in a skillet with about ½ cup of water.
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Simmer over medium heat until the water reduces.
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Once dry, add a touch of oil and let the sugar caramelize, flipping occasionally until the meat is browned and sticky.
The better way: Cook it in an air fryer. Set it to grill at 450 degrees and cook for 10-12 minutes.
Serving Suggestions
Serve your tocino hot with garlic fried rice (sinangag) and a fried egg (itlog) for the perfect Tosilog. Add a side of sliced tomatoes or pickled papaya (atchara) to balance the sweetness.
Tips & Variations
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Chicken Tocino: Use boneless chicken thighs for a lighter version — they stay juicy and cook quickly.
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Less Sweet Option: Cut the sugar in half and increase the vinegar slightly for a tangier profile.
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Freeze it: If you’re short on time, you can freeze the marinated meat and cook it whenever you need a quick breakfast.
A Taste of Home
Tocino isn’t just food — it’s nostalgia on a plate. Whether you grew up hearing the sizzle of tocino from your parents’ kitchen or you’re discovering it for the first time, each bite captures a piece of Filipino tradition. It’s simple, satisfying, and made even better when shared.
