{"id":28165,"date":"2025-11-10T12:01:54","date_gmt":"2025-11-10T20:01:54","guid":{"rendered":"https:\/\/www.edelalon.com\/blog\/?p=28165"},"modified":"2025-11-07T11:14:36","modified_gmt":"2025-11-07T19:14:36","slug":"sweet-and-savory-mornings-how-to-make-authentic-filipino-tocino","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/sweet-and-savory-mornings-how-to-make-authentic-filipino-tocino\/","title":{"rendered":"Sweet and Savory Mornings: How to Make Authentic Filipino Tocino"},"content":{"rendered":"<p data-start=\"282\" data-end=\"685\">There\u2019s something comforting about waking up to the aroma of sizzling tocino in the pan. Sweet, savory, and caramelized to perfection \u2014 it\u2019s 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 <em data-start=\"602\" data-end=\"611\">Tosilog<\/em>), or simply on its own, tocino always brings a little joy to the table.<\/p>\n<h3 data-start=\"687\" data-end=\"708\">What Is Tocino?<\/h3>\n<p data-start=\"709\" data-end=\"1048\">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 <em data-start=\"849\" data-end=\"857\">tocino<\/em>, meaning \u201cbacon.\u201d In the Philippines, however, it\u2019s not smoked \u2014 instead, it\u2019s marinated in a sweet and tangy mix that gives it that signature reddish hue and candy-like glaze when cooked.<\/p>\n<h3 data-start=\"1050\" data-end=\"1067\">Ingredients<\/h3>\n<p data-start=\"1068\" data-end=\"1154\">Here\u2019s what you\u2019ll need to make tocino from scratch. The important ingredient is to have <a href=\"https:\/\/amzn.to\/47TapFU\" target=\"_blank\" rel=\"noopener\">pink curing salt<\/a>:<\/p>\n<p data-start=\"1156\" data-end=\"1175\"><strong data-start=\"1156\" data-end=\"1173\">For the Meat:<\/strong><\/p>\n<ul>\n<li data-start=\"1176\" data-end=\"1229\">\n<p data-start=\"1178\" data-end=\"1229\">2 lbs pork shoulder (the less lean, the better) or pork belly, thinly sliced or try chicken<\/p>\n<\/li>\n<\/ul>\n<p><strong data-start=\"1246\" data-end=\"1267\">For the Marinade:<\/strong><\/p>\n<ul>\n<li>1 cup brown sugar<\/li>\n<li>1 tbsp garlic, minced<\/li>\n<li>2 tbsp pink curing salt<\/li>\n<li>1\/4 cup fruit juice (whatever you have in stock)<\/li>\n<li>1 tbsp soy sauce<\/li>\n<li>1 tbsp rice vinegar<\/li>\n<li>1 tbsp rice flour<\/li>\n<li>1 tsp ground black pepper<\/li>\n<li>1 tsp paprika or annatto powder (for color)<\/li>\n<\/ul>\n<h3 data-start=\"1559\" data-end=\"1577\">Instructions<\/h3>\n<p data-start=\"1579\" data-end=\"1742\"><strong data-start=\"1579\" data-end=\"1603\">1. Prepare the Pork:<\/strong><br data-start=\"1603\" data-end=\"1606\" \/>Slice the pork thinly \u2014 about \u00bc inch thick. Keep the fat. It will be the best parts. The thinner you go, the quicker it will cook.<\/p>\n<p data-start=\"1744\" data-end=\"1911\"><strong data-start=\"1744\" data-end=\"1769\">2. Make the Marinade:<\/strong><br data-start=\"1769\" data-end=\"1772\" \/>In a bowl, combine the salt, sugar, garlic, fruit juice, soy sauce, rice wine vinegar, pepper, and paprika. Mix until the sugar dissolves completely.<\/p>\n<p data-start=\"1913\" data-end=\"2125\"><strong data-start=\"1913\" data-end=\"1929\">3. Marinate:<\/strong><br data-start=\"1929\" data-end=\"1932\" \/>Add the pork\u00a0 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.<\/p>\n<p data-start=\"2127\" data-end=\"2262\"><strong data-start=\"2127\" data-end=\"2150\">4. Cook the Tocino:<\/strong><br data-start=\"2150\" data-end=\"2153\" \/>Traditionally, tocino is cooked in a bit of water until it evaporates \u2014 then fried in its own rendered fat.<\/p>\n<ul data-start=\"2264\" data-end=\"2508\">\n<li data-start=\"2264\" data-end=\"2332\">\n<p data-start=\"2266\" data-end=\"2332\">Place the marinated meat in a skillet with about \u00bd cup of water.<\/p>\n<\/li>\n<li data-start=\"2333\" data-end=\"2385\">\n<p data-start=\"2335\" data-end=\"2385\">Simmer over medium heat until the water reduces.<\/p>\n<\/li>\n<li data-start=\"2386\" data-end=\"2508\">\n<p data-start=\"2388\" data-end=\"2508\">Once dry, add a touch of oil and let the sugar caramelize, flipping occasionally until the meat is browned and sticky.<\/p>\n<\/li>\n<\/ul>\n<p><strong>The better way: Cook it in an air fryer. Set it to grill at 450 degrees and cook for 10-12 minutes.<\/strong><\/p>\n<h3 data-start=\"2510\" data-end=\"2535\">Serving Suggestions<\/h3>\n<p data-start=\"2536\" data-end=\"2742\">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.<\/p>\n<h3 data-start=\"2744\" data-end=\"2767\">Tips &amp; Variations<\/h3>\n<ul data-start=\"2768\" data-end=\"3122\">\n<li data-start=\"2768\" data-end=\"2877\">\n<p data-start=\"2770\" data-end=\"2877\"><strong data-start=\"2770\" data-end=\"2789\">Chicken Tocino:<\/strong> Use boneless chicken thighs for a lighter version \u2014 they stay juicy and cook quickly.<\/p>\n<\/li>\n<li data-start=\"2878\" data-end=\"2983\">\n<p data-start=\"2880\" data-end=\"2983\"><strong data-start=\"2880\" data-end=\"2902\">Less Sweet Option:<\/strong> Cut the sugar in half and increase the vinegar slightly for a tangier profile.<\/p>\n<\/li>\n<li data-start=\"2984\" data-end=\"3122\">\n<p data-start=\"2986\" data-end=\"3122\"><strong data-start=\"2986\" data-end=\"3012\">Freeze it:<\/strong> If you\u2019re short on time, you can freeze the marinated meat and cook it whenever you need a quick breakfast.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"3124\" data-end=\"3145\">A Taste of Home<\/h3>\n<p data-start=\"3146\" data-end=\"3429\">Tocino isn\u2019t just food \u2014 it\u2019s nostalgia on a plate. Whether you grew up hearing the sizzle of tocino from your parents\u2019 kitchen or you\u2019re discovering it for the first time, each bite captures a piece of Filipino tradition. It\u2019s simple, satisfying, and made even better when shared.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s something comforting about waking up to the aroma of sizzling tocino in the pan. Sweet, savory, and caramelized to perfection \u2014 it\u2019s 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":28166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3,584],"tags":[434,220],"class_list":{"0":"post-28165","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-recipes","9":"tag-filipino","10":"tag-pork"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sweet and Savory Mornings: How to Make Authentic Filipino Tocino &#8226; Edel Alon<\/title>\n<meta name=\"description\" content=\"Wake up to the comforting aroma of sizzling tocino! 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