This Homemade Filipino Pork Tocino is a sweet and savory treat made from pork marinated in a special mix of sugar and spices. It’s easy to cook and perfect for breakfast!
Let’s be real: it’s hard to resist that caramelized glaze! I often whip it up on weekends and serve it with fried rice and eggs. Trust me, your mornings will love it! 😋
Key Ingredients & Substitutions
Pork: Pork shoulder or belly works best for tocino since they are fatty and tender. If you’re looking for a leaner option, you can use pork loin, but it may not have the same juiciness. Chicken or tofu could be alternatives for a lighter version.
Brown Sugar: This is crucial for the sweetness and caramelization. If you’re out of brown sugar, white sugar with a touch of molasses can work. Coconut sugar is also a good alternative if you’re looking for something less processed.
Pineapple Juice: The juice adds a lovely sweetness and tang. If you don’t have it, feel free to use apple juice or even water mixed with a little vinegar for similar acidity.
Garlic: I love using fresh garlic for the best flavor. But if you’re in a pinch, garlic powder can suffice. Just use about 1/4 teaspoon of it.
Food Coloring: The red food coloring gives tocino its traditional bright color, but it’s completely optional. It won’t change the taste, so skip it if you prefer to keep it natural!
How Do I Get That Perfectly Caramelized Glaze?
The key to achieving that stunning caramelized glaze lies in the cooking process. Here are my tips:
- Make sure your skillet is hot before adding the pork. This helps to sear the meat and lock in moisture.
- Don’t overcrowd the pan! If you cook too much at once, the pork will steam instead of caramelize. Work in batches if necessary.
- Stir the pork occasionally, allowing it to cook evenly and ensuring no sugar burns at the bottom.
- Watch closely as it cooks. The sugar will melt and thicken, giving it that sticky sweetness. Once it reaches a rich brown color, it’s time to remove it from the heat.
Homemade Filipino Pork Tocino
Ingredients You’ll Need:
For the Pork Marinade:
- 2 pounds pork shoulder or pork belly, cut into bite-sized pieces
- 1/2 cup brown sugar
- 1/4 cup pineapple juice (or water as a substitute)
- 3 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1/2 teaspoon red food coloring (optional, for traditional color)
For Cooking:
- Cooking oil for frying
- Fresh parsley or chopped green onions for garnish (optional)
- Steamed white rice, for serving
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation and 10-15 minutes for cooking. However, it’s important to let the pork marinate overnight or for at least 8 hours to allow all the flavors to soak in. So, plan ahead for this delicious treat!
Step-by-Step Instructions:
1. Make the Marinade:
In a large mixing bowl, combine brown sugar, pineapple juice, minced garlic, salt, ground black pepper, soy sauce, vinegar, and red food coloring (if you’re using it). Stir everything together until the sugar is mostly dissolved and evenly mixed.
2. Marinate the Pork:
Add the bite-sized pieces of pork to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or transfer everything into a large ziplock bag. Place it in the refrigerator to marinate overnight or for at least 8 hours; this will help infuse the flavors into the meat.
3. Prepare for Cooking:
Once you’re ready to cook, heat a non-stick skillet or frying pan over medium heat. Add a little cooking oil to prevent sticking.
4. Cook the Pork:
Add the marinated pork to the hot skillet, letting the juices and marinade go with it. Cook the pork for about 10 to 15 minutes, stirring occasionally. You want it to brown nicely and become caramelized. The sugar and marinade will thicken into a yummy glaze, so stir gently to prevent any sticking.
5. Finish Cooking:
When the pork is fully cooked and has that gorgeous sticky glaze, remove it from the heat. It should be dark brown and caramelized, inviting you to dig in!
6. Serve and Enjoy:
Transfer the tocino to a serving plate. You can sprinkle some freshly chopped parsley or green onions on top for color if you’d like! Serve it hot with steamed white rice and don’t forget a fried egg on the side for a classic Filipino breakfast experience. Enjoy your homemade delicacy!
Can I Use Different Cuts of Pork for Tocino?
Yes! While pork shoulder and belly are traditional for their fat content and tenderness, you can use pork loin for a leaner option. Just be aware that it may not be as juicy.
How Long Can I Store Tocino?
Leftover tocino can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to maintain its texture. You can also freeze it for up to 2 months; just make sure to let it thaw in the fridge before reheating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the pork one or two days in advance. Just make sure to keep it well-covered in the fridge. Cooking the pork is quick, so it’s perfect for a speedy breakfast or meal any day.
Is the Food Coloring Necessary?
No, the red food coloring is optional! It’s used for traditional presentation, but it won’t affect the flavor of the tocino. If you prefer to skip it, your dish will still be delicious!
