Pork Tocino

Tocino, which literally means “pork”, is a usual Filipino breakfast offering and is typically served as a “silog-type” meal, with sides of garlic fried rice, sunny side up eggs, and spicy vinegar dip to complete the experience.

In the early years of meat curing when adequate temperatures for food safety could not be guaranteed, it was very common in tocino-making to use saltpeter (potassium nitrate) as preserving element. Nitrates have long been used in meat processing to preserve color and retard microbial growth. However, the advent of modern refrigeration and observance of proper food preparation techniques make it unnecessary to utilize such compounds in prolonging the life of foods. Homemade tocino prepared in sanitary practices and stored in appropriate freezer conditions will keep well for a reasonable amount of time. The typical vibrant red color of the meat has no flavor contribution and is primarily an aesthetic factor. I used annatto extract as my colorant but a few drops of red food color will also do the trick.

Makes 4 Servings

Ingredients

1 1/2 to 2 lbs pork butt, sliced thinly and cut to serving portions
3/4 cup 7-up or Sprite
1 tsp pepper
3 tsp salt
2 tbsp garlic powder
1 cup sugar
2 to 3 drops red food coloring

Procedure

Combine all ingredients together. Adjust coloring as desired. Allow to stand in the refrigerator for at least 24 hours to allow flavors to permeate meat. It can also be stored in the freezer for later use.

To prepare, place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated. Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning.

Alternatively, tocino slices can be pan-fried directly in around one inch of oil. However, note that the amount of seasonings used to cure meat may need to be adjusted in this method.

Truly Pinoy Recipes in The CookMobile Archive:

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Written by Lalaine · Filed Under Morning Fuel, Pork, Truly Pinoy

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8 Responses to “Pork Tocino”

Gay on November 5th, 2008 6:09 am

Perfect for breakfast!!!
[eatingclub] vancouver || js on November 5th, 2008 11:29 pm

This reminds me how long I’ve had to do without pork tocino. Thanks for sharing the recipe and tocino is on my to-do list.
Lalaine on November 7th, 2008 8:41 pm

Sarap for breakfast, huh? Actually, anytime of the day, I won’t refuse tocino and garlic fried rice. YUM!
Jude on November 14th, 2008 6:14 am

I tried curing tocino but oversalted it I’ll try out your recipe for sure.
Joy on November 18th, 2008 6:31 pm

I am soooooooo glad to run into your website! i am working on my filipino food cooking skills and i’m sure your blog will help me. i am looking forward to more of your entries!

p.s- i found you on foodgawker :0)
Lalaine on November 18th, 2008 6:49 pm

Jude,

I cook mine by boiling first in water so I purposely add more salt when I cure my meat. Good luck with your future tries!

Joy,

Thanks! It is so easy to get distracted from blogging and it’s comments like yours that inspire me to keep on cooking and posting!
gaga on November 22nd, 2008 6:58 pm

How interesting, 7up or sprite? Would diet work?
Lalaine on November 24th, 2008 4:48 am

Hi Gaga!

7-up or Sprite are will work equally well. I add them because that’s how I do my pork BBQ and tocino is actually like BBQ, right. It is also one trick if tocino is to be marketed…per pound/kilo so the extra liquid adds weight. Diet? Why not. Save calories…geez! with mounds of garlic fried rice, I should be using diet pop really.