Filipino Pork Tocino
Tender and flavorful Filipino Pork Tocino made with a sweet and savory marinade. Perfectly caramelized and served with rice for a satisfying meal.
There is something special about starting the morning with a plate of sweet and savory pork tocino. I first tried this dish years ago when a neighbor shared some during a family brunch. The flavor stayed with me, and I finally decided to make my own version at home. It turned out so good that my family asked for it again the next day.
This recipe is all about balance. The pork is tender and caramelized, coated in a glaze that clings beautifully to each piece. It pairs perfectly with steamed rice and a fried egg, creating a breakfast that feels comforting and satisfying. The best part is how easy it is to prepare. The marinade does most of the work while you go about your day.
When I served it for the first time, my wife said the house smelled like a restaurant. The kids cleaned their plates without a word. It has become one of our go-to weekend breakfasts. If you love flavorful meals that bring the family together, this one will earn a permanent spot in your kitchen.
Questions You May Have About This Recipe
What cut of pork works best for tocino?
Pork shoulder or pork butt is ideal because it stays juicy and tender when cooked.
Can I make this ahead of time?
Yes, you can marinate the pork overnight or up to two days before cooking for deeper flavor.
Is tocino supposed to be sweet?
Yes, the traditional flavor is a balance of sweetness and saltiness with a light tang from vinegar.
How do I cook tocino without burning it?
Start by simmering it in water until the liquid reduces, then add oil and let it caramelize gently.
Can I freeze marinated tocino?
Yes, store it in a freezer-safe bag for up to three months. Thaw in the refrigerator before cooking.
What You Need to Make Filipino Pork Tocino
2 pounds pork shoulder, thinly sliced
1 cup pineapple juice
1 cup brown sugar
1 tablespoon soy sauce
2 tablespoons vinegar
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 tablespoon cooking oil (for frying)
How to Make Filipino Pork Tocino
In a large bowl, combine pineapple juice, brown sugar, soy sauce, vinegar, garlic, salt, pepper, and paprika. Stir until sugar is dissolved.
Add pork slices to the marinade, coating each piece well. Cover and refrigerate for at least 8 hours or overnight.
Heat a pan over medium heat. Add the marinated pork and about half a cup of water.
Let it simmer until the liquid is almost gone and the pork becomes tender.
Add cooking oil to the pan and let the pork fry in its own glaze until it caramelizes.
Serve hot with steamed rice and a fried egg.
Tips
Marinate the pork overnight for the best flavor.
Use a nonstick pan to avoid the sugar burning.
Add a bit of chili flakes if you prefer a mild spice.
Store leftovers in the refrigerator and reheat in a skillet with a splash of water.
For a lighter option, try using chicken breast instead of pork.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was incredible. The pork was tender and full of flavor. My husband asked for seconds.” Patty S.
⭐️⭐️⭐️⭐️ “I made this for Sunday brunch and it turned out great. Next time I’ll add a bit more vinegar for extra tang.” Margaret D.
⭐️⭐️⭐️⭐️⭐️ “Perfect recipe. I marinated it overnight and the flavor was spot on. My kids loved it.” Helen G.
⭐️⭐️⭐️⭐️ “So easy to make and tastes amazing. I used pork butt and it came out perfectly caramelized.” Carol P.
⭐️⭐️⭐️⭐️⭐️ “This reminded me of the tocino I had while traveling in the Philippines. So good with garlic rice and eggs.” Janet L.
Printable Recipe
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Filipino Pork Tocino
Sweet, savory, and tender pork slices marinated in pineapple juice and brown sugar, then caramelized to perfection. A Filipino breakfast favorite served with rice and eggs.
Ingredients
- 2 pounds pork shoulder, thinly sliced
- 1 cup pineapple juice
- 1 cup brown sugar
- 1 tablespoon soy sauce
- 2 tablespoons vinegar
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon cooking oil
Instructions
- Mix all marinade ingredients in a large bowl.
- Add pork and coat evenly. Refrigerate overnight.
- Cook in a pan with water until tender.
- Add oil and fry until caramelized.
- Serve hot with rice and eggs.
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