Pork Tocino (Cured Sweetened Pork)

Posted on March 3, 2012 | by Ray

Tocino means “cured meat.” Back in the old days, people used to cure meat because refrigeration wasn’t available and folks have to resort to preservation by using salt, herbs, and spices. How do I know this? I looked it up on “Google.” No, I’m just kidding. I know because of living with generations of meat traders and cooks from both isles of the family. Nowadays, we don’t cure meat anymore—we just throw it in the freezer, never to be seen again.

Pork tocino is one of the favorite comfort food Filipinos love to cook because it’s easy to prepare. It is usually part of a breakfast meal often served with fried eggs, garlic rice, and concoction of vinegar and garlic as a condiment. Speaking of condiments, I also like serving pork tocino with mango, onion, and tomato salad spiced with, salt, cilantro, and Sambal Oelek or Sriracha.

I usually make a large batch of pork tocino, divide it in smaller-one-batch servings, then keep it in the freezer. Pork butt is what I use because it is tender and more succulent than other meat parts. I also recommend marinating the meat for at least 24 hours. By the way, you can also use chicken or beef if you prefer.

My ingredients for pork tocino have the same basic ingredients that you will find in any tocino marinades like salt, sugar, and pepper. However, I do add one another thing — pineapple juice. Pineapple juice not only enhances the flavor, but it also serves as tenderizer.

Pork Tocino

INGREDIENTS:

5 lbs Pork Butts - sliced in about 1/4 inch thick
3/4 lb tocino mix (see recipe below)
2 cups pineapple juice
5 Tablespoon soy sauce
2 1/2 teaspoon Worcestershire sauce
2 1/2 teaspoon dry sherry

For the Tocino Mix

5 lbs sugar
3/4 lbs iodized salt
1 Tablespoon ground black pepper
** Note: You will have left over Tocino mix. Keep it in a covered container for future use.**

DIRECTIONS:

Combine all the tocino mix ingredients in a Tupperware, cover, then set aside.
Combine all the ingredients in a large bowl.
Mix with a whisk or spatula until tocino ingredients are fully dissolved.
Add the meat and mix until fully combined and all the meat coated..
Marinade in the fridge for at least 24 hours.
Uncooked tocino can be kept in the freezer for later use.
You may cook tocino by pan frying, baking, or barbecue grilling.
ENJOY!

Cooking Notes

Left over tocino mix can be used for later use.

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52 Comments → “Pork Tocino (Cured Sweetened Pork)”

peachkins

1 year ago

That pork tocino looks good! It’s one of our favorite comfort food,Ray….Happy weekend!

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- Ray
  
  1 year ago
  
  Thank you, Peach and you have a good weekend to you too!
  
  Reply
CPR

1 year ago

When i browsed your page & saw this tocino, it changed my mind instantly. I was planning to cook sinigang na baboy for dinner tonight & i have some good bunch of sliced pork ribs ( without the ribs, just the meat with fats in the middle? ), i thought hmm…maybe it’ll be a good idea to make some tocino. So, my lovely little fellas are now marinated in exactly ingredients as what you have here & pineapple juice is i’m sure one of your “biggest star” for your delicious recipes. You’re very talented for taking photos Ray – keep up the good wok!

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- Ray
  
  1 year ago
  
  Thank you for the compliment. I’m sure you will like this recipe!
  
  Reply
mjskit

1 year ago

Ray – You’re a man after my heart! I love cured meats but as far as curing them myself – to much trouble! However, this recipe is perfect! Living in the southwest, we use pork butt in a lot of dishes and I love its flavor, texture and tenderness when prepared correctly. I can definitely see how your tocino mix and marinade would take pork butt to a whole different level! Can’t wait to try this! Mango with Sriracha – interesting combination – sweet and spicy – YUM!
mjskit recently posted..Spicy Bean Salad

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- Ray
  
  1 year ago
  
  Yes. Mango salad with Sriracha is a great combination and a good pair for pork tocino.Thank you, MJ!
  
  Reply
Angie@Angie's Recipes

1 year ago

I think I am going to try this with chicken. Looks really tempting!
Angie@Angie’s Recipes recently posted..Belgian Endive, Radicchio, and Blood Orange Salad

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- Ray
  
  1 year ago
  
  I’ve used chicken and it is great. The only difference when I use chicken is I like using the boneless dark meat and leave the skin on. I also prefer using the barbecue grill. Thank you and have a good week, Angie!
  
  Reply
Sissi

1 year ago

Ray, I could have this kind of breakfast every day! I hope Filipino hotels serve this because if I ever go to your country this is what I will ask for, not a horrible “continental breakfast” served everywhere!
The dish looks fantastic and I think it might me the first recipe I try from your blog! I love pork and each new recipe is more than welcome. Pineapple juice is also what intrigues me here. Thanks for this wonderful recipe.
Sissi recently posted..Banana Rum Cocktail

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- Ray
  
  1 year ago
  
  I’m sure hotels in the Philippines serve this dish. Pineapple juice really enhances the flavor and its acidity tenderizes the meat. Hope you enjoy it, Sissi!
  
  Reply
Row

1 year ago

Tocino with eggs and rice is one of my favourite dishes! Thanks for sharing your recipe!
Row recently posted..Row’s day off

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- Ray
  
  1 year ago
  
  You are welcome, Row and thank you for dropping by.
  
  Reply
Nami | Just One Cookbook

1 year ago

This will be on my summer BBQ grill list. It sounds amazing Ray! Love the pineapple juice in this – I also heard it helps meat get softer. You served with rice and fried egg right – that sounds nice. I’m going to copy that part too. I always enjoy your recipe!
Nami | Just One Cookbook recently posted..Quick & Easy Chirashi Sushi

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- Ray
  
  1 year ago
  
  Thank you, Nami! Yes, because this dish is often eaten during breakfast, it is always paired with eggs and garlic fried rice.
  
  Reply
Raymund

1 year ago

The #1 breakfast on my list, who does not want to wake up to that! I remember when I was a child I even pair this with rice with sweet milk. Yummy!
Raymund recently posted..Stir Fried Squid and Salted Duck Eggs

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- Ray
  
  1 year ago
  
  Thanks Raymund. Rice with sweet milk, that sounds really yummy!
  
  Reply
Jen

1 year ago

Your pictures are beautiful and make me want to eat this dish righ away!
Jen recently posted..Basil Oil

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- Ray
  
  1 year ago
  
  Thank you, Jen!
  
  Reply
BusyWorkingMama

1 year ago

It looks and sounds absolutely wonderful. I bet it has a wonderful flavor!
BusyWorkingMama recently posted..Chicken Sausage & Shrimp Gumbo #Recipe

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- Ray
  
  1 year ago
  
  Thanks for your compliment.
  
  Reply
Isabelle @ Crumb

1 year ago

Perfect timing! It just so happens that I have a big chunk of pork sitting in the freezer from my sausage-making adventures last weekend, and I was looking for something new and interesting I could make with it… I’ve been dying to try making tocino ever since a coworker of mine introduced me to it. Thanks for sharing the recipe!
Isabelle @ Crumb recently posted..Friday Pin-Ups: Pasta Party

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- Ray
  
  1 year ago
  
  You’re welcome and thanks for stopping by, Isabelle! This recipe is a great way to put meat especially pork to good use.
  
  Reply
Karen (Back Road Journal)

1 year ago

This sounds like an easy step to some delicious pork. And your photos are wonderful.
Karen (Back Road Journal) recently posted..Spring…I Think Not

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- Ray
  
  1 year ago
  
  Thank you, Karen!
  
  Reply
Kiri W.

1 year ago

Oh wow, looks delicious! I love cured meats and fish, and this sounds like a wonderful flavor combination.
Kiri W. recently posted..Gustum De Praecoquis – Ancient Roman Starter With Apricots

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- Ray
  
  1 year ago
  
  Flavor is great and I’m sure you will like it. Thank you, Kiri!
  
  Reply
Kim Bee

1 year ago

This is fantastic. It would have never occurred to me to use pineapple juice to help marinate anything. I have to try this out.
Kim Bee recently posted..Panzerotti: Vintage Recipe Swap

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- Ray
  
  1 year ago
  
  Thanks, Kim! Great to see you here.
  
  Reply
Helene Dsouza I Masala Herb

1 year ago

Oh my, this looks like a appetizing treat. Tocino sounds like a cool glazing name, I ll surely try your recipe out with pork. I can imagine pineapple better with this meat, it will make it taste so wonderful and its going to be 100% tender. What an exciting find!
Helene Dsouza I Masala Herb recently posted..Shakshuka – Israels favourite breakfast

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Juliana

1 year ago

Wow Ray, such a beautiful piece of pork meat, I like the sweetness of this meat and like the idea of pineapple juice in the marinate sauce.
Absolutely mouthwatering…the color is just awesome.
Have a great week ahead

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Veronica's Kitchen

1 year ago

I love the mango salad and the pork looks perfectly accompany with the rice!

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Bam's Kitchen

1 year ago

Looks super yummy. Do you think it is kind of like the BBQ pork they have here in Hong Kong? Take Care, BAM
Bam’s Kitchen recently posted..St. David’s Day Welsh Cakes

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- Ray
  
  1 year ago
  
  Taste will be different because more spices is being used on Chinese Pork BBQ. Thanks, Bobbi!
  
  Reply
Tiffany {A Clove of Garlic}

1 year ago

As always, the vibrant colors of your pictures drew me in. And the combination of the ingredients sounds PERFECT. Nicely done!
Tiffany {A Clove of Garlic} recently posted..Not Barefoot in the Kitchen — Salami Roll-Ups

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Angie @ Bigbearswife

1 year ago

beautiful photos! Looks wonderful!
Angie @ Bigbearswife recently posted..BBQ Chicken Tenders and Rice over Steamed Spinach

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The Mom Chef ~ Taking on Magazines One Recipe at a Time

1 year ago

This looks amazing. I’ve never even heard of pork tocino. I am definitely going to give this a try.
The Mom Chef ~ Taking on Magazines One Recipe at a Time recently posted..Barbecued Dry-Rubbed Chicken from The Best Of America’s Test Kitchen 2012

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PolaM

1 year ago

Sounds delicious!

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Gio of The Hungry Giant

1 year ago

This literally brings back memories! My mom used to make tocino for me and I really remember her version had prague powder and ‘anisado’ wine and uses skinless boneless pork. Looking at your ingredient list, this looks really doable! haha
Gio of The Hungry Giant recently posted..Pork Estofado

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Greg

1 year ago

I love how colorful this is.
Greg recently posted..Asparagus Salad

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Kristy

1 year ago

Oh my gosh! This looks so delicious! It looks similar to something I ate in a restaurant recently and now you have my mouth watering. The colors in the presentation are just gorgeous too.

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Ann

1 year ago

That looks absolutely amazing and your photos are stunning!

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the wicked noodle

1 year ago

Just gorgeous, Ray!! And you’re so right about the food in my freezer “never being seen again”. In fact, cleaning out my freezer has been on my to-do list for two weeks. Can’t wait to try this recipe!
the wicked noodle recently posted..gambas pil pil (shrimp & garlic tapas)

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Norma Chang

1 year ago

Printed the recipe and it is on the top of my recipes to make. Thank you for sharing.

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Tina (PinayInTexas)

1 year ago

Oh I miss this! Haven’t eaten tocino in ages! Thanks for sharing this, Ray! Would love to try making homemade tocino one of these days!
Tina (PinayInTexas) recently posted..Halayang Ube (Purple Yam Jam)

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MaryMoh

1 year ago

Oh wow….that piece of pork just looks TOO good! I can’t help staring at it closely…haha. I had just eaten my dinner. But I don’t mind another plate of rice with your pork Bookmarking this. Thanks very much for sharing. Always love your recipes. Hope you have great day, Ray!
MaryMoh recently posted..6 Layered Chocolate Cheesecake

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Biren @ Roti n Rice

1 year ago

The pork tocino looks really good! It reminds me of char siew pork. I also like the condiment. Definitely a delicious breakfast or lunch!

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Yi @ Yi Resevation

1 year ago

I am so glad to have found your site through another food blogger! My knowledge in Filipino cuisine is pretty limited but I’ve had a delicious barbecued pork dish in a local Filipino restaurant here in NY and that pork looks exactly like the one your sharing here!
I use pineapple to tenderize my steaks but I’ve never thought of using pineapple juice to marinate pork. What a brilliant idea! I can’t wait to make this at home soon. Thanks for the recipe!

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Valine

1 year ago

Wow! This is totally unique! I love tocino but what we usually have are the processed meat ones. I should definitely try this one out. I’m super happy that I got to stumble upon your blog. You’re amazing!! Another inspiration for a newbie foodie like me.. More power and God Bless!

- Val of The Foodscrapbook
Valine recently posted..Nothing Beats Their Old Sizzle!

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Oggi

1 year ago

Tocino, fried egg, and fried rice, perfect combination!
Oggi recently posted..Frog Legs Adobo

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Elke

1 year ago

Oh wow this looks delicious!
One question from a newbie cook, you combine the dry tocino mix ingredients in a tupperware container first, and set aside, then combine the wet ingredients but how much of the dry mix do I add to it, since you say there will be left over?
Looking forward to trying this out, it looks amazing!

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- Ray
  
  1 year ago
  
  Sorry about that. It is 3/4 lbs of the mix. Thank you for asking.
  
  Reply
iya

1 year ago

mmmm yummy! i’ve always preferred tocino over tapa. sarap ng inihaw na tocino! i like it with ginadgad na mangga with patis and sili. try it!
iya recently posted..Date with Jappy- Banapple and Hao

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