Most of the time, tocino is made of pork, but it can also be a chicken tocino. It is commonly served at breakfast and paired with fried rice and egg. We call it ‘tosilog‘ which means tocino, sinangag (fried rice) and itlog (egg).
Prep Time:3 days
Cook Time:20 minutes
Total Time:72 hours 20 minutes
Yield:4 peopla 1x
1 kg. pork loin, belly, or shoulder
1 1/2 tbsp. table salt
½ cup ordinary vinegar
½ – 1 cup brown sugar
4 cloves minced garlic
2 tbsp. onion powder
2 tbsp. soy sauce
1 tsp. natural food coloring (optional)
1/2tablespoonsfinely ground black pepper
1/2 cup of pineapple juice (optional)
Slice the meat thinly. 1/4 inch (0.6 cm)-thick slices or 1/8 inch (0.3 cm)-thick pieces if you want it to be extra thin. Make sure to remove all bones.
In a big bowl, combine all ingredients except for the pork slices. Mix until well blended. Instead of the food coloring, you can use a teaspoon of red beet powder if you’d like.
Add the pork and mix using the hand, use hand gloves to avoid stains. Mix for several minutes to an hour.
Place the pork in a zip-seal bag or a closed plastic container and place it in the fridge for three days to ensure that the pork is fully cured.
Afterwards, you can fry the cured meat with a little bit of oil or boil in water (just enough to cover the meat). You can serve it with fried eggs and fried rice.
See this video for the kapampangan recipe of pork tocino. (Video is not ours)