Tocino Recipe

published by samantha nicole on Aug 23, 2011

This recipe is our version of how we prepare tocino.

Tocino is one of the many viands we grew up with. Most of us have many fond memories of how we would eagerly scrape off the frying pan just so we could have a dose of its caramelized marinate. As kids we would always make sure that mom would include tocino in our breakfast menu. The smell of tocino cooking in the kitchen would surely wake us up in the morning. Its sweet tangy flavor that we love would make us consider another round of rice.

Basically, there are three varieties of tocino; we have the pork tocino which is the most popular and we also have the beef and chicken tocino. The one that I’m going to share with you is the pork tocino. Just follow the step by step procedure below and you’re on your way to a hearty meal of tocino.

Pork Tocino


  • 1 kg. pork, cut in thin serving sizes

  • ¼ tsp. curing salt

  • 50g white sugar

  • 1 tsp. rock salt

  • 350 ml sweetened pineapple juice

  • Pinch of MSG


  • Thoroughly wash pork and pat dry with paper towel.

  • Put pork in a bowl, and then add the rest of the ingredients together.

  • Using both your hands, mix well until the pork absorbs most of the marinade. This will take about 30-40 minutes.

  • Store in an air tight container and refrigerate. Curing takes 3-5 days.

Cooking method:

  • Place tocino together with the remaining marinade in a pan.

  • Over low heat allow it to simmer until half cooked.

  • Add cooking oil to the pan and allow tocino to fry.

  • Makes 4-5 servings.

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