Homemade Tocino: Easy Cured Pork
Tocino is a classic Filipino breakfast staple featuring sweet, savory cured pork, often pan-fried until caramelized. It's surprisingly simple to prepare at home, yielding tender, flavorful slices perfect with garlic rice and fried eggs.
Ingredients
- 1 kg pork belly sliced 1/4-inch thick
- 1/2 cup brown sugar packed
- 2 tsp salt fine sea salt
- 1 tsp garlic powder or 3 cloves minced fresh garlic
- 1/4 cup pineapple juice unsweetened
- 1 tbsp anise wine optional
- 1/2 tsp annatto powder optional
- 1/2 cup water for cooking
- 2 tbsp cooking oil for frying
Instructions
- Slice the pork belly into thin, 1/4-inch thick pieces, about 2-3 inches long.
- In a large bowl, combine brown sugar, salt, garlic powder, pineapple juice, anise wine (if using), and annatto powder (if using). Mix well until a paste forms.
- Add the pork slices to the bowl and coat each piece thoroughly with the curing mixture. Ensure all surfaces are covered.
- Transfer the coated pork to an airtight container or a large resealable bag. Refrigerate for at least 12 hours, preferably 24 hours, to allow the pork to cure and absorb the flavors.
- To cook, place the cured tocino in a non-stick pan. Add 1/2 cup of water. Bring to a simmer over medium heat.
- Cook until the water evaporates, occasionally turning the pork. This step helps to tenderize the meat.
- Once the water has evaporated, add 2 tablespoons of cooking oil to the pan. Reduce heat to medium-low.
- Fry the tocino, turning frequently, until it is golden brown, caramelized, and cooked through, about 10-15 minutes. Be careful not to burn the sugar.
- Remove from heat and serve hot with garlic fried rice and a fried egg. Enjoy your homemade Filipino tocino!
Notes
For best color, use annatto powder (atsuete) or a small amount of red food coloring. Tocino can be made in larger batches and frozen raw after curing for up to 3 months. Serve with sinangag (garlic fried rice) and a sunny-side-up egg for a complete Filipino breakfast. Adjust sugar to your preferred sweetness.