Pork Tocino is an incredibly filling Filipino breakfast that is served all day long with eggs that are sunny-side-up and garlic-fried rice. It’s sweet and spicy, certain to become the family’s favourite.
- Marinade ingredients
- Tips for cooking
- Cooking methods
- How do you store HTML0?
- Additional breakfast dishes
- Homemade Pork Tocino
Different regions in the Philippines are famous for their various dishes, and we, the Kapampangans are famous for our best meat tocinos, tapa, and longganisa.
Pork tocino is a kind of Filipino preserved meat that is made from meat, chicken, or pork. It is typically consumed as breakfast all day long meal, or as a part of a meal known as tocilog. It’s a portmanteau term for the word tocino. It also refers to sinangag (garlic frittered rice) as well as itlog (sunny breakfast with eggs).
The regional delight has evolved to provide a delightful blend of salty and sweet and sour, yet its traditional Kapampangan burong (cured) Babi (pork) as I recall it will be chilled and fermented in order to create a slight sour flavor. For security, I would recommend cutting your meat and storing it in the fridge for no longer than 3 days and then placing food in the freezer right following.
It’s very easy to cook at home and you’ll never buy it ever again! I recommend marinating a couple of pounds, then freezing it for later use. Divide the marinade into bags that are resealable and you’ll be able to cook a tasty meal in a moment.
Traditional pork tocino was made with the ingredient saltire (saltpetre) which acts as a food preservative and colourant. The recipe below is based on pantry ingredients and is free of preservatives.
The marinade is an easy mixture of sugar, salt garlic powder, salt, and pepper to give the delicious and spicy flavour you’ll be able to enjoy. The red food colouring is intended for decorative purposes only and may be left out.
- For the best flavour and texture, choose the correct cut of meat. It is my experience that tenderloin (lomo) is too fat, and pork belly is too fat. Tocino as well as our beloved BBQ pork is made best using Boston butt, or (despite its name it is actually from the shoulder of a pig) Kasim, which has an excellent mixture of meat and fat.
For a chewy and tender bite take the meat and cut it in half across the grain.
- Are you not a fan of food colouring? Try substituting 1 teaspoon of atsuete powder, or 1/4 cup of ketchup from a banana.
- It is possible to add anise wine, pineapple juice or vinegar to soften the meat to balance sweetness by adding a tangy taste.
How to cook
- Stovetop – you can pan-fry directly in hot oil, however, I recommend first cooking the tocino in water until it is fork-tender. Pour in just enough water enough to fully cover your meat. Then cook until the meat is cooked through and liquid has been mostly taken up. Pour in oil, and stir often until lightly brown and caramelized.
- Grill instead of pan-frying, it is possible to cook the meat on warm coals on the tabletop grill for three to five minutes per side or until the meat is cooked and perfectly charcoaled.
- Oven to bake, place the meat marinated in one layer on a baking sheet lined with foil. Bake the meat, covered, in a 350 F oven for 30-40 minutes, or until the meat is browned and a thermometer placed in the middle of the meat registers at least 145 F. The meat should be turned once during cooking, and then loosely cover with foil if it is browning too much before the meat is cooked to perfection.
How do I store
- Place leftovers cooked in a container that has a secure lid. Store in the refrigerator for up 3 days.
- To store food that has not been cooked, keep it in the refrigerator for 3 to 5 days. To store for longer transfer the contents to freezer-safe containers or a sealable bag, and then freeze until 3 months.
- 2 pounds of pork butt, cut to 1/4-inch thickness
- 1 cup of sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon of pepper
- 2 drops of red food colouring
- 1 cup of water
- 2 tablespoons of canola oil
- in a bowl mix pork salt, sugar pepper, garlic as well as red food colouring. Massage the meat with the curing mixture until it is evenly distributed and coloured.
- Place in a container that is covered or a ziplock bag, and then refrigerate for a few hours to allow it to cure.
- In a skillet set on medium-high heat, place pork, marinade, and enough water to completely cover. Bring to an unbeatable boil.
- Reduce heat, cover and cook until the meat is tender and cooked to perfection and then add additional water in increments of 1/2 cup according to the amount needed.
- After the water is full absorption and the meat is soft add oil to the dish then cook stirring often until the meat is caramelized. Serve hot.
- For a chewy and tender taste cut the pork into slices over the grain.
- Do you not like food colouring? You can substitute 1 teaspoon of atsuete powder, or 1/4 cup of ketchup from a banana.
Serving: 142g, Calories: 433kcal, Carbohydrates: 25.8g, Protein: 26.6g, Fat: 24.8g, Saturated Fat: 9g, Cholesterol: 102mg, Sodium: 949mg, Potassium: 385mg, Sugar: 25.3g, Vitamin C: 0.8mg, Calcium: 30mg, Iron: 1.6mg