What is the best cut of pork for Filipino tocino?

Pork shoulder, often labeled as Boston butt or pork butt in US supermarkets, is the preferred cut for Filipino tocino. Its generous fat content keeps the meat exceptionally tender and juicy during searing. Pork belly is a popular richer alternative, while lean cuts like pork loin should be avoided as they dry out easily.

How long should you marinate pork for Filipino tocino?

The ideal marination time for Filipino pork tocino is 24 hours, allowing the pineapple juice and brown sugar to fully penetrate the meat for optimal flavor. You can marinate it for as little as 4 hours in a pinch, or up to 3 days for a deeper cure. However, going past 3 days will cause the texture to become mushy.

What is the best way to cook Filipino pork tocino without burning the sugar?

Cook the tocino in a pan over medium-low heat with 2 tablespoons of oil for 10 to 12 minutes. Flip the thin slices every minute to prevent the sugar from charring, achieving a perfect sticky caramelization. A classic Kapampangan trick is to add a splash of water to the pan first to steam the pork gently before it fries in its own fat.

Can you freeze marinated Filipino pork tocino?

Yes, you can freeze raw marinated Filipino pork tocino for up to 3 months. This makes it an excellent option for batch meal prep. Simply seal the pork along with its marinade in a freezer bag, then thaw it in the refrigerator overnight before pan-frying.

Filipino Pork Tocino: Sweet, Savory, And Perfectly Caramelized

Ingredients

Scale

450 g Pork Shoulder, sliced
¼ cup brown sugar
¼ cup pineapple Juice
2 tbsp soy sauce
1 tbsp vinegar
6 cloves garlic, minced
1 tsp salt
¼ tsp pepper
6 drops red food colouring
2 tbsp oil

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Instructions

1-Slice the pork shoulder to ¼ inch: Slice the pork shoulder to ¼ inch pieces.
2-In a bowl, combine brown sugar, pineapple: In a bowl, combine brown sugar, pineapple juice, soy sauce, vinegar, garlic, and red food colouring.
3-Add the pork to the mixture and: Add the pork to the mixture and marinate for 24 hours.
4-In a pan, heat the oil over: In a pan, heat the oil over medium low heat.
5-Add the pork to the pan and: Add the pork to the pan and cook for 10-12 minutes (flip the pork every minute to prevent burning) until it is caramelised on both sides.
6-Serve with sinangag (garlic fried rice) or: Serve with sinangag (garlic fried rice) or white rice, fried eggs and enjoy!

Last Step:

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Notes

Preparation: 5 min. Cooking: 15 min. Allow time for every resting, cooling and chilling step in the instructions.

Method: stovetop